Nando’s has released a secret recipe for you to make at home

As the lockdown is set to continue, more and more restaurants are sharing how to make their key dishes at home.

Published 17th Apr 2020
Updated 9 th Aug 2023

From Pizza Express to Wagamama, a range of UK-wide eateries are encouraging home cooks to try their signature dishes, with Nando's the latest to join the trend.

But there's a twist, the recipe that Nando's has shared isn't part of their usual menu.

The Nando's recipe is for a peri-peri rice bowl, and has proved popular with fans of the chicken restaurant - many of whom are calling for it to be added to menus.

Requiring only a few ingredients and taking only five minutes to cook, it looks like a quick and easy-to-make addition to any budding chef's repertoire.

In the post on Instagram, Nando’s wrote, “Stocked up those cupboards? Here’s a cracking Rice Bowl recipe to try. The perfect way to get your PERi-PERi fix while we’re apart!”

In response one customer wrote, "I’ve been craving Nando’s for the past week".

While another commented, "Any chance of this being added to the menu for when the world goes back to normal?"

Here's how to make the peri-peri rice bowl at home.


For the rice bowl

2 tbsp sesame oil and 1 tbsp vegetable oil mixed together
1 courgette, grated
1 carrot, grated
80g spinach
1 cup (about 128g) long grain rice
150g cooked shredded chicken
2 large eggs
2 tbsps vinegar

50ml PERi-PERi sauce

10ml soy sauce

1 tbsp sesame seeds

1 tbsp brown sugar

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Cook the rice as per the packet instructions.

In a frying pan, add the mixed oil and all of the vegetables, and cook until they soften.

Heat a saucepan of water as the vegetables cook.

Once boiled, add vinegar to the bubbling water, then quickly whisk and crack an egg into the saucepan.

Wait three minutes and remove the egg carefully, placing it on a paper towel to dry.

In a separate frying pan, add the PERi-PERi sauce, soy sauce, the sesame seeds and the brown sugar.

Once the chicken is cooked, put the rice into a bowl, then add the vegetables and chicken, before placing the poached egg on top.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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