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Fried rice with 5-spice chicken, peppers and egg 'noodles'

recipes, rice, chicken

Ingredients 15
Servings 4
Time 15 min


  • 2
    eggs, whisked together with 1 tablespoon water and a pinch of salt
  • 2
    cooked basmati or jasmine rice
  • 2
    vegetable oil
  • 2
    sesame oil
  • 1
    heaped teaspoon Chinese five-spice powder
  • 6
    chicken thigh fillets, cut into thin strips
  • 1
    red pepper, julienned, or a combination of red and yellow
  • 1
    small shallot
  • 1
    red chilli flakes
  • a thumb sized knob of ginger, grated
  • 3
    low sodium soy sauce
  • 2
  • 3
    scallions, finely diced
  • toasted black sesame seeds
  • fresh coriander, to finish


15 min

Heat a drop of vegetable oil in a medium-sized non stick frying pan and pour in the egg mixture. Cook through on a gentle heat, slide out of the pan and roll up to form a pancake. Slice into 1cm wide strips to form a type of egg noodle.

Heat the vegetable and the sesame oil in a wok or large frying pan. Rub the five spice powder into the chicken strips and add to the pan when the oil is super-hot. Once the chicken has taken on some colour, add the peppers, shallot, chilli and ginger. Stir-fry for several minutes until the chicken is cooked and the vegetables are just tender, but still have a bit of crunch. Add the rice to the chicken and warm through. Pour over the soy sauce and spritz with the juice of a lime. Fold through the egg noodles and finish off with a scattering of sesame seeds.

Serve with fresh coriander, lime cheeks and extra diced chilli, if you like a bit of extra heat.

Hint: To save time, cook extra rice when next you make a curry and then do this dish the following day. For a short cut, cook the egg in the same pan for a minute or two, just before you add the rice to the chicken.

Recipe reprinted with permission of Bibby's Kitchen@36.


Read more on: chicken  |  rice  |  recipes


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