Mary Berry Stir Fried Chicken and Vegetable Rice

This one started as a fridge clean-out dinner and ended up being a proper go-to. Honestly, the first time I made it, I burnt the bacon (too busy chopping mushrooms)—but even then, the flavours held up. It’s the kind of weeknight meal you can whip up with what’s lying around but still feels like a big bowl of comfort.

Tender strips of honey-glazed chicken, crispy bacon, and colourful veg all tossed with fluffy rice and a dash of Worcestershire sauce—it’s not fancy, but it’s fab.

A FEW REASONS THIS JUST WORKS

There’s heat, texture, and real satisfaction in every bite. The chicken gets a little sweetness from the honey, the bacon brings the crunch, and the veg keeps it fresh. Plus, cooking the rice in stock makes it more flavourful right from the start—don’t skip that bit.

INGREDIENTS + WHY THEY MATTER

Long-Grain Rice (225g) – Keeps things fluffy and doesn’t go sticky. I tried basmati once, and it was too soft.
Chicken Stock (500ml) – Infuses the rice with flavour while it cooks.
Chicken Breast (2, sliced) – Cooks quickly and evenly when thin.
Runny Honey (1 tbsp) – Just enough to give the chicken a golden glaze.
Unsmoked Bacon (3 rashers) – Adds richness and that salty edge.
Red Pepper + Onion – The red pepper adds sweetness; the onion gives depth.
Button Mushrooms (200g) – I like them slightly browned for a bit of umami.
Garlic (2 cloves) – Classic, no explanation needed.
Petits Pois (100g) – I toss them in frozen—they heat through quickly.
Worcestershire Sauce (2 tbsp) – Secret weapon. Adds savoury tang.
Butter (1 knob) – Adds richness to finish the dish.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap bacon for pancetta or cooked chorizo for a smokier flavour.
Use leftover roast chicken instead—just skip the frying step.
Add a bit of chilli if you want heat—either flakes or fresh chopped.

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

What Went Wrong	Why It Happens	How to Fix It
Rice turned mushy	Used too much water or overcooked	Stick to the rice-to-stock ratio and simmer gently
Chicken was dry	Overcooked or too thin	Slice evenly and pull from heat once golden
Bacon was chewy	Didn’t crisp it properly	Fry it on its own first, until golden

HOW TO MAKE MARY BERRY’S STIR FRIED CHICKEN AND VEGETABLE RICE

1. COOK THE RICE: Simmer rice and chicken stock, covered, for 15 mins or until liquid is absorbed. Fluff and set aside.
2. FRY THE CHICKEN: Toss sliced chicken in honey. Heat 1 tbsp oil in a large pan and fry until golden. Set aside.
3. CRISP THE BACON: Add bacon to the pan, fry until crispy. Remove and set aside.
4. COOK THE VEG: Add remaining oil to the same pan. Fry chopped onion and red pepper for 3 mins. Add mushrooms and garlic, cook until browned.
5. BRING IT TOGETHER: Add cooked rice, frozen peas, and Worcestershire sauce to the pan. Toss to combine.
6. FINISH IT OFF: Return chicken and bacon to the pan. Stir in a big knob of butter. Season well.
7. SERVE: Serve hot on its own or with a crisp green salad on the side.

TIPS FROM MY KITCHEN

I always fluff the rice with a fork before adding to the pan—helps keep it light.
A big pan (or wok) makes all the difference—don’t crowd it or it’ll steam, not fry.
If I’ve got leftover rice, I use that—cold rice fries up beautifully and won’t go mushy.

STORAGE + SERVING

Keeps: 2 days in the fridge, sealed tight.
Freezes: Yes—cool first, then freeze for up to 3 months.
Reheat: In a hot pan with a splash of water or microwave in 30-sec bursts.
Serve With: Leafy salad, or just a squeeze of lemon and a dollop of chilli sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I use brown rice instead of white?
A: Yes, but you’ll need to cook it longer and adjust the stock. It has a chewier texture—great if you want more bite.

Q: Do I have to use bacon?
A: Nope! You can skip it or swap in cooked ham, pancetta, or even tofu for a veggie version.

Q: Can I use leftover cooked rice?
A: Absolutely—and it actually fries better. Just make sure it’s cold before adding to the pan.

Q: Is it spicy?
A: Not at all, but you can add chilli flakes or hot sauce to kick things up.

Try More Recipes:

• Mary Berry Stir Fried Chicken and Vegetable Rice
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Cordon Bleu