18/09/2026
Save this recipe for your next lunchtime treat. So quick and easy to make! Hoisin chicken fried rice with Mayflower curry sauce recipe
Serves 2
For the marinadeâ¨1 tbsp hoisin sauceâ¨1 tsp light soy sauceâ¨Â˝ tsp sesame oilâ¨Â˝ tsp cornflourâ¨Pinch of black pepper
For the fried rice
â¨250g boneless chicken thighs, cut into small bite-sized piecesâ¨120g dry long-grain rice (cooked and chilled overnight)â¨1 egg, beatenâ¨1 small carrot, finely dicedâ¨75g frozen peasâ¨2 spring onions, slicedâ¨1 garlic clove, finely choppedâ¨1â2 tbsp sunflower oilâ¨1 tbsp hoisin sauceâ¨2 tsp light soy sauceâ¨Â˝ tsp sesame oilâ¨1 tsp waterâ¨Mayflower curry sauce (made as per pack instructions)
How to cook
1. Mix the chicken with all the marinade ingredients. Leave for 15â30 minutes. You can leave it for a couple of hours in the fridge if preparing ahead.
2. 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 5â6 minutes, turning occasionally, until nicely browned and completely cooked through. Transfer to a plate.
3. 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 1â2 minutes.
4. Add the cold rice, breaking up any clumps with your spatula. Fry for 3â4 minutes so the rice gets properly hot and starts to toast slightly. Cold, preferably day-old rice makes a big difference hereâit stays separate rather than turning soft and sticky.
5. Return the chicken to the pan. Add the hoisin, soy, sesame oil and water. Toss everything vigorously for 1â2 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.