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Salt & Pepper Chicken With Egg Fried Rice

Salt & Pepper Chicken With Egg Fried Rice

4.5rating out of 5

(2704 reviews from our customers)

Prep Time

30 min



For this takeaway classic, you'll coat chicken thighs in cornflour and fry until golden. Finish cooking it with ginger, garlic and chilli for extra flavour, and serve over speedy egg fried rice.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red chilli
1 British free-range egg †
1 garlic clove
15g fresh root ginger
3 spring onions
British Chicken thigh fillets x4 2
320g British chicken thighs
1/2 tsp five-spice mix
4 tbsp cornflour
130g basmati rice
1 toasted sesame oil sachet (15ml) †
1 soy sauce sachet (15ml) †
160g blanched peas
160g blanched peas
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 320g British chicken thighs
  • 1 tsp five-spice mix
  • 4 tbsp cornflour
  • 130g basmati rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 160g blanched peas
Typical Values per 100g per serving
Energy 778 kJ
184 kcal
3033 kJ
718 kcal
of which saturates
5.6 g
1.3 g
22 g
5.1 g
of which sugars
20.9 g
2.2 g
81.5 g
8.5 g
Fibre 2.1 g 8.3 g
Protein 12.9 g 50.2 g
Salt 0.36 g 1.39 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 British free-range egg
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 spring onion
spring onion
320g British chicken thighs
chicken thigh meat (100%)
1 tsp five-spice mix
Star anise, cinnamon, fennel seed, black pepper, clove
4 tbsp cornflour
maize starch (100%)
130g basmati rice
basmati rice (100%)
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
160g blanched peas
  • Allergens highlighted by † (egg, sesame, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is almost cooked with a slight bite

Once done, transfer the rice to a plate and spread it out flat to help it cool down


While the rice is cooking, slice the chicken thighs into strips

Add the cornflour to a bowl along with 1 tsp [2 tsp] sugar, 1 tsp [2 tsp] salt, 1/2 [all] of the five-spice mix and a generous grind of black pepper and mix it all together

Add the chicken strips to the bowl and give everything a good mix up until all the chicken is coated


Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil over a medium-high heat

Once the pan is very hot, add the coated chicken strips and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) - this is your crispy chicken


While the chicken is cooking, trim, then roughly chop the spring onions into batons

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Finely slice the red chilli[es] into rounds


Once the chicken is crispy, add the spring onion batons, chilli rounds (can't handle the heat? Go easy!), garlic and ginger to the pan and cook for 2-3 min until fragrant

Once done, transfer everything to a plate (save the pan!) and set aside until serving – this is your salt & pepper chicken


Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the cooled riceblanched peas, toasted sesame oil and soy sauce and cook for 2-3 min until everything is combined


Once combined, push the rice to one side of the pan and crack the egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your egg fried rice


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Serve the salt & pepper chicken over the egg fried rice

Tip: For fancy presentation, press the rice into small bowls and turn out


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