Spicy chicken fried rice

A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 538
  • fat 7g
  • saturates 1g
  • carbs 77g
  • sugars 8g
  • fibre 6g
  • protein 48g
  • salt 1.91g


  • 300g mixed basmati and wild rice
  • 1 chicken stock cube
  • 4 skinless chicken breasts, thinly sliced
  • 3 tsp ground cumin
  • good pinch chilli flakes
  • handful coriander, roughly chopped
  • 1 tbsp sunflower oil
  • 2 red peppers, deseeded and thinly sliced
  • 400g can kidney beans, rinsed and drained
  • bunch spring onions, thinly sliced


Mixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.


  1. Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.

  2. Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

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