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*New* Korean chicken fried rice

Rice type: Medium grain rice (example: sushi rice)
Servings: 4
Cooking time: 25-30 minutes

Cooks tip – The Korean gochujang paste adds a delicious distinctive flavour. However if you can’t source it easily you can swap for sriracha.

Ingredients

400 g leftover cooked medium grain sushi rice (you could also use long grain rice or basmati rice)
2 tbsp vegetable oil
400 g skinless chicken breasts, diced (2 chicken breasts)
1 onion, finely chopped (150 g)
250 g mixed vegetables (carrots, peas, peppers)
3 cloves garlic, minced
2-3 tbsp soy sauce
2-3 tbsp gochujang (Korean red chili paste) or sriracha

Optional garnishes
2 tbsp sesame seeds
2 spring onions, chopped

Step 1

Heat 1 tbsp of oil in a large 30 cm pan or wok over medium-high heat. Add the diced chicken and cook until fully cooked and slightly browned, about 5-7 minutes. Season to taste.

Step 2

Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining oil. Add the chopped onion and sauté for 5-6 minutes until it becomes translucent.

Step 4

Add the garlic and mixed vegetables and cook for another 3-4 minutes until the vegetables are tender.

Step 5

Add the leftover sushi rice to the pan, breaking up any large clumps, stirring well to combine with the vegetables. Cook for 2-3 minutes, allowing the rice to heat through and become slightly crispy.

Step 6

Return the cooked chicken to the pan and mix thoroughly.

Step 7

Add the soy sauce and gochujang, stirring to ensure everything is evenly coated with the sauce. Cook for another 1-2 minutes until well mixed and heated through.

Step 8

Remove from heat and garnish with sesame seeds and chopped spring onions.

Step 9

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