This is so well known and so easy to make but also one of my favourite ‘fakeaway’ meals… it tastes a lot naughtier than it is! I have it quite often and thought I would pop my recipe on here for anyone who hasn’t tried it before.
You can get the Mayflower Curry sauce powder mix from Home Bargains or B and M (along with lots of other stuff you don’t need)! I always stock up when I go and buy a couple of boxes.
- 2 Chicken Breasts
- 1 Onion
- 100g Peas
- 60g Mayflower Curry Powder
- 300ml Water
- 150g Rice
- 2 Eggs
- Soy Sauce
- 6 Spring Onions
The first thing I do is cook the rice. I give it a good rinse then bring to the boil for around 8 minutes, cooking it al dente so it still has a bite to it. Then strain, put back in the pan and cover with tin foil. The steam will keep cooking the rice and leave you with (hopefully) perfectly cooked rice that isn’t soggy! Then I pop it in the fridge. I always do this in the morning or during the day, you get much nicer Fried rice when your cooked rice goes into the Wok cold!
Then whisk the Eggs and chop the Spring Onions for the Egg Fried Rice.
For the Egg Fried Rice, get a wok nice and hot with some oil spray. Add the Rice and fry for a minute, make a well in the middle and add in the whisked Eggs with a good glug of Soy Sauce. Keep stirring and frying till the Egg is cooked, then finish with the Spring Onions.
After prepping everything this takes 20 minutes tops from start to finish and is genuinely just as nice as Chinese Chicken Curry from the takeaway.