Easy Fried Rice Recipe Uk: Takeaway-style Results at Home

Fried rice is one of those dishes that feels like a warm hug in a bowl. It's quick, satisfying, and incredibly versatile — perfect for using up leftover rice and whatever's sitting in your fridge. Whether you're craving a classic chicken version or a simple egg fried rice, these recipes bring that beloved takeaway flavor straight to your kitchen without the delivery wait. Here's everything you need to make two crowd-pleasing versions of this beloved dish.

Ken Hom's Chicken Fried Rice

Legendary Chinese-American chef Ken Hom's take on chicken fried rice is a masterclass in simplicity and flavor. The secret lies in using day-old rice, high heat, and a fearless hand with the wok. Each grain stays separate and lightly charred, carrying every bit of seasoning deep into the dish. It's the kind of recipe you'll come back to every single week

• 300g cooked long-grain rice (ideally a day old)
• 200oked chicken breast, shredded or diced
• 2 large eggs, lightly beaten
• 3 spring onions, finely sl>100g frozen peas, thawed
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
garlic cloves, minced
• Salt and white pepper to taste

1. Heat a wok or large frying pan over the highest heat possible until smoking hot.
2. Add the vegetable oil, then stir-fry the garlic for about 30 seconds until fragrant.
3. Push the garlic to one side and pour in the beaten eggs, scrambling them quickly before they fully set.
4. Add the cooked chicken and stir everything together for 1–2 minutes.
5. Tip in the cold rice, breaking up any clumps as you go, and stir-fry for 3–4 minutes until the rice is heated through and starting to lightly color.
6. Add the peas and spring onions, tossing constantly over high heat.Drizzle over the soy sauce and sesame oil, toss once more, and taste for seasoning.
7. Serve immediately straight from the wok for best texture and aroma.

Egg Fried Rice

Egg fried rice is the ultimatenight hero With just a handful of pantry staples and under 15 minutes of cooking time, you get a deeply satisfying meal that punches way above its weight. This version keeps things beautifully straightforward while delivering that signature smoky, savory flavor that makes it so irresistible.'s also a brilliant base — toss in prawns, leftover roast vegetables, or crispy tofu and it becomes something entirely new.

• 300g cooked long-grain or jasmine rice, chilled overnight eggs, beaten
spring onions, thinly sliced
• 2 tbsp vegetable or sunflower oil
tsp light
• 1 tsp dark
• 1 tsp ses
• Salt and white pepper to taste
• Optional: frozen peas, sweetcorn, or diced carrots for extra color

1. Place a wok or non-stick frying pan over high heat and add the vegetable oil.
2. Once oil is shimmering and hot, pour in the beaten eggs and leave them for few seconds beforebling loosely — want chunky, golden not fine crumbsBefore eggs fully set, add the cold rice directly on top pressing folding it into egg.Stir-fry vigorously for 3–4 minutes, keeping everything moving so the rice toasts evenly and picks up a little color.
3. If using peas, sweetcorn, or carrots, add them now and cook for a further minuteDrizzle in the light and dark soy sauces along with the sesame oil, tossing everything together wellScatter the spring onions, give it one final toss, and season with salt and white pepper to taste.
4. Serve right away while the rice is hot and fragrant.

Both recipes prove that great fried rice doesn't require anything fancy just quality ingredients, a hot pan, and a little confidence. Once you've nailed the basics, you'll find yourself reaching for this method every time you have leftover rice sitting in the fridge. It's fast, flexible, and genuinely delicious every time.