Hoisin Chicken Fried Rice
A quick and easy hoisin chicken fried rice packed with flavour and perfect for a satisfying midweek dinner. Serve it piping hot and generously drizzled with Mayflower Curry Sauce for the ultimate homemade takeaway-style meal.
Have a go!
30 mins
Ingredients
For the Marinade:
- 1 tbsp hoisin sauce
- 1 tsp light soy sauce
- ½ tsp sesame oil
- ½ tsp cornflour
- Pinch of black pepper
For the Fried Rice:
-
- 250g boneless chicken thighs, cut into small bite-sized pieces
- 120g dry long-grain rice (cooked and chilled overnight)
- 1 egg, beaten
- 1 small carrot, finely diced
- 75g frozen peas
- 2 spring onions, sliced
- 1 garlic clove, finely chopped
- 1–2 tbsp sunflower oil
- 1 tbsp hoisin sauce
- 2 tsp light soy sauce
- ½ tsp sesame oil
- 1 tsp water
- Mayflower curry sauce (made as per pack instructions)
Starring...
Curry Sauce Mix Original
Join our community
We’d love to see how you use Mayflower at home. Send us your recipe and it could be featured on our website for the whole community to enjoy.
Method
- Mix the chicken with all the marinade ingredients. Leave for 15–30 minutes. You can leave it for a couple of hours in the fridge if preparing ahead.
- Get a wok or large frying pan very hot. Add about 1 tbsp oil, then spread the chicken out rather than constantly stirring it. Cook for around 5–6 minutes, turning occasionally, until nicely browned and completely cooked through. Transfer to a plate.
- Add a little more oil if the pan is dry. Pour in the beaten egg and scramble for about 30 seconds. Add the carrot, peas, half the spring-onion and garlic. Stir-fry over high heat for 1–2 minutes.
- Add the 300 g cold rice, breaking up any clumps with your spatula. Fry for 3–4 minutes so the rice gets properly hot and starts to toast slightly. Cold, preferably day-old rice makes a big difference here—it stays separate rather than turning soft and sticky.
- Return the chicken to the pan. Add the hoisin, soy, sesame oil and water. Toss everything vigorously for 1–2 minutes, until the sauce has coated the rice and the chicken is piping hot. Finish with the rest of the spring onion and pour over the Mayflower curry sauce. Enjoy!
You may also be interested in...
Hoisin Chicken Fried Rice
Including our:
Medium Curry Sauce Mix
Created by:
MayflowerTastesGood
30 mins 
Chicken in Szechuan Sauce
Including our:
Szechuan Sauce
Created by:
MayflowerTastesGood
10 mins or less 
Beef in Chilli Black Bean Sauce
Including our:
Chilli Black Bean Sauce
Created by:
MayflowerTastesGood
10 mins or less Got a recipe to share?
If you love using Mayflower to cook up an Chinese feast, join our partner programme and share your recipes to be featured.