Mary Berry Malay Chicken​ And Rice Recipe

This simple Mary Berry Malay Chicken And Rice Recipe is made with honey-glazed chicken strips, long-grain rice, crisp vegetables, soy sauce, and mild curry powder. This recipe creates a wonderfully fragrant and savory one-pan meal with a perfect balance of sweet and spicy flavors. It’s a fantastic choice for a quick weeknight dinner, serves 4 people, and is a guaranteed family-pleaser.

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Mary Berry Malay Chicken And Rice Recipe Ingredients

For the Chicken and Vegetables:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons olive oil
• 1 tablespoon runny honey
• 1 large onion, finely chopped
• 1 red pepper, deseeded and finely diced
• 2 cloves garlic, crushed
• 1 tablespoon medium curry powder
• Salt and freshly ground black pepper, to taste

For the Rice:

• 1 cup (about 225g) long-grain rice, cooked and cooled
• 1 cup (150g) frozen peas
• 3 tablespoons soy sauce

To Serve (Optional):

• 4 large eggs
• Lime wedges

How To Make Mary Berry Malay Chicken And Rice Recipe

1. Cook the chicken: Season the chicken strips with salt and pepper. Heat the olive oil in a large wok or deep frying pan over a high heat. Add the chicken and drizzle with honey. Stir-fry for 2-3 minutes until the chicken is golden brown and cooked through. The honey helps the chicken to brown quickly, keeping it moist. Remove the chicken with a slotted spoon and set aside.
2. Sauté the vegetables: Add the chopped onion and red pepper to the same pan and stir-fry for 4-5 minutes until they begin to soften. Add the crushed garlic and curry powder and cook for another minute, stirring constantly until the air is aromatic with the spices.
3. Combine with rice: Add the cooked and cooled rice to the pan along with the frozen peas. It is important to use cold rice; if you add warm rice, it can become mushy. Cold rice will fry and become slightly crispy.
4. Finish the dish: Pour the soy sauce over the rice and toss everything together over a high heat until it is piping hot and well combined. Return the cooked chicken to the pan to warm through.
5. Fry the eggs: While the rice is heating, fry one egg per person in a separate small pan, aiming for a soft, runny yolk if you like.
6. Serve immediately: Spoon the chicken and rice into warmed bowls. Top each serving with a fried egg and a wedge of lime for squeezing over.

Recipe Tips

• Use Cold, Cooked Rice: For the best texture, it is essential to use rice that has been cooked and thoroughly chilled. This prevents the grains from sticking together and allows them to fry properly, resulting in a much better texture than warm or freshly cooked rice.
• Don’t Overcrowd the Pan: When browning the chicken, do it in batches if necessary. This ensures the chicken stir-fries and gets a nice golden color rather than steaming, which can make it tough.
• Prepare Your Ingredients: This is a quick-cooking stir-fry, so have all your vegetables chopped and ingredients measured out before you start. This is a classic cooking technique called ‘mise en place’, which means ‘everything in its place’.
• Adjust the Spice: Mary Berry recommends a medium curry powder, but you can easily adjust this to your preference. Use a mild powder for less heat, or a hot one if you enjoy a spicier dish.

What To Serve Malay Chicken And Rice

This dish is a complete meal in itself, but a few simple additions can complement it nicely. Prawn crackers are a classic choice for adding a bit of crunch. For a refreshing contrast, serve a simple side of sliced cucumber and tomato. You could also offer a small bowl of sweet chili sauce for dipping or drizzling over the top for an extra layer of flavor.

How To Store Malay Chicken And Rice Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors can even develop and taste better the next day.
• Freeze: It is generally not recommended to freeze this dish, as the texture of the rice and vegetables can become mushy upon reheating. For best results, enjoy it fresh or refrigerated.

Mary Berry Malay Chicken And Rice Recipe Nutrition Facts

• Calories: 550 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 120mg
• Sodium: 950mg
• Total Carbohydrate: 65g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 38g

Frequently Asked Questions

• Can I use different vegetables in this recipe? Yes, this is a very flexible recipe. Feel free to use other vegetables you have on hand, such as mushrooms, celery, or courgette. Just be sure to chop them into small, similar-sized pieces so they cook quickly and evenly.
• What type of rice is best for this dish? Long-grain white rice or jasmine rice works perfectly. The key is to ensure it’s cooked and completely cooled before you add it to the wok or frying pan.
• Do I have to add the fried egg on top? The fried egg is a traditional topping for this style of fried rice and adds a lovely richness, but it is entirely optional. The dish is still delicious and complete without it.

Try More Recipes:

• Mary Berry Italian Chicken Recipe​
• Mary Berry Chicken And Broccoli Bake Recipe​
• Mary Berry Spanish Chicken​ Recipe