Mary Berry Malay Fried Rice

The first time I made this, I thought it’d be “just another fried rice.” Quick, filling, slightly boring. But I was wrong. I didn’t realise how much flavour Mary had packed in with just a few clever touches—runny egg, honey-kissed chicken, curry spices that somehow don’t overpower the whole thing. The first time? I overcooked the rice (mushy), burnt the garlic, and was too shy with the soy. But once I fixed those and learned to prep ahead, this dish landed firmly in the midweek hero category. Here’s what I do now—and why you’ll want to keep this one on rotation.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t your standard takeaway-style fried rice. It’s heartier, spicier, and just feels more… complete.

• Honey-glazed chicken: Just a touch of sweetness to balance the spices.
• Curry + chilli powder: Adds warmth without needing a cupboard full of spice jars.
• The fried egg on top: Not optional. That runny yolk makes everything better.

What surprised me most? How much better it tastes with day-old rice. You want the grains to have bite—not clump together like sticky pudding.

INGREDIENTS + WHY THEY MATTER

• Long-grain rice (250g) – Cook it ahead and chill it. Freshly cooked rice turns mushy fast.
• Frozen peas (150g) – Petits pois for the win. Sweeter and quicker to cook.
• Chicken breasts (2, sliced) – Keep the strips small—think pinkie-sized. They cook fast and stay juicy.
• Runny honey (1 tbsp) – Adds balance. I once forgot it and the chicken tasted flat.
• Onions (2, chopped) – Bring sweetness and bulk. Don’t over-chop; they’re meant to stay chunky.
• Garlic (3 cloves) – Adds punch. Burn it and you’ll taste it everywhere—so go gentle.
• Red pepper (1) – For colour and crunch. Dice it small so it doesn’t overpower.
• Button mushrooms (200g) – Soak up all the flavour. I’ve swapped for chestnut mushrooms—still fab.
• Medium curry powder (1 tbsp) – Just enough to warm it up without blowing your head off.
• Medium chilli powder (½ tsp) – Optional, but gives depth. Add more if you’re brave.
• Soy sauce (4 tbsp) – Savoury and salty. Go for dark soy for a richer finish.
• Eggs (6) – One per person. Fried until just set, yolk runny.
• Salt + black pepper – Season as you go, especially the chicken and rice.

MAKING IT YOURS (WITHOUT RUINING IT)

• No chicken? Try prawns or tofu—just cook them separately and add at the end.
• Less spice? Halve the curry and chilli powder, or skip the chilli entirely.
• Gluten-free? Use tamari or a certified GF soy sauce.
• Extra veg? Sweetcorn, baby spinach, or shredded cabbage all work if added at the very end.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice turned claggy	Used freshly cooked rice	Use day-old or cold rice from earlier in the day
Chicken dried out	Cooked too long or on low heat	High heat, short time, thin strips
Garlic burned	Oil too hot before adding it	Add garlic with the onions—not straight to oil
Eggs rubbery	Over-fried	Stop once the whites are just set

HOW TO MAKE MARY BERRY’S MALAY FRIED RICE

Cook the Rice
Boil rice in salted water according to packet instructions. Add peas for the final 3 minutes. Drain well. Chill if possible—it fries better cold.

Cook the Chicken
Heat 1 tbsp oil in a large pan. Add chicken strips, season, and drizzle with honey. Cook on high heat, tossing, for 4–5 mins until golden and cooked through. Set aside.

Cook the Veggies
Add remaining oil to the same pan. Toss in onions, garlic, and red pepper. Fry on high heat for 4–5 mins, then add mushrooms, curry powder, and chilli powder. Cook 1 more minute.

Combine Everything
Add the cooked rice and peas to the pan. Return the chicken. Pour in soy sauce and toss over high heat until hot and well combined. Taste and season.

Fry the Eggs
In a separate pan, heat a little oil. Fry eggs until whites are set but yolks are still runny.

Serve
Spoon the rice onto plates and top each with a fried egg. Finish with salt, pepper, and extra soy sauce if you fancy.

TIPS FROM MY KITCHEN

• I always cook my rice first thing in the morning or the night before—spread it out on a tray to cool fast.
• I keep my pan hot and don’t overcrowd it—otherwise the veg just steams.
• If I want it extra spicy, I add a chopped fresh red chilli with the garlic.
• Leftover rice? Add a splash of sesame oil the next day before reheating—changes the whole vibe.

STORAGE + SERVING

• Fridge: Lasts 3 days in an airtight tub. Reheat with a splash of water or soy.
• Freezer: Cools and freezes well. Portion into bags or containers. Thaw in fridge overnight.
• Reheat: Oven (covered, 180°C) for 15–20 mins, microwave (2–3 mins), or wok (5–7 mins).
• Serve with: Stir-fried greens, spring rolls, or just extra soy and a crunchy cucumber salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use leftover rice?
A: Yes—and you should. Cold rice fries better, doesn’t go mushy, and holds its shape.

Q: Do I have to use mushrooms?
A: Nope. You can skip them or swap for diced courgettes or even tinned corn.

Q: Is it spicy?
A: Mild to medium, depending on your chilli powder. Start small—you can always add heat at the end.

Q: Can I make it vegetarian?
A: Definitely. Skip the chicken, double the veg, and maybe add a handful of cashews or tofu.

Q: What kind of soy sauce is best?
A: I like dark soy for richness, but light soy is great if you prefer it less salty.

Try More Recipes:

• Mary Berry Rice Pudding
• Mary Berry Savoury Rice
• Mary Berry Super Quick Brown Rice Veg Stir-fry