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 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)
How to cook
1. 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.
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 5–6 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 1–2 minutes.
4. Add the 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.
5. 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.