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Korean barbecue chicken fried rice
Korean barbecue chicken fried rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and delicious Asian stir-fry for a fuss-free weeknight dinner.
Ingredients:
  • 100ml peanut oil
  • 2 eggs, lightly beaten
  • 1 barbecue chicken, meat shredded
  • 1 long red chilli, finely chopped, plus extra to serve
  • 1/2 bunch spring onions, white and pale green parts, chopped
  • 1/4 savoy cabbage, outer leaves discarded, finely shredded
  • 2 garlic cloves, chopped
  • 120g rice
  • 1 bunch coriander, leaves picked
  • 12.00 gm black sesame seeds
  • 60ml soy sauce
  • 60g brown sugar
  • 2 garlic cloves, crushed
  • 3 tsp chilli paste
  • 3 tsp fresh ginger, grated
  • 20.00 ml rice wine vinegar
  • 2 tsp sesame oil
Instructions:
  • In a bowl, mix all the barbecue sauce ingredients and season with pepper to taste.
  • In a wok or large frypan over high heat, heat 1 tablespoon of oil. Add the egg and stir-fry for 1 minute until softly scrambled. Set aside.
  • Pour an additional 2 tablespoons of oil into the pan along with the chicken and half of the barbecue sauce. Stir and cook for 5-6 minutes until caramelized. Take the mixture out of the pan and place it to the side.
  • Pour the remaining 2 tablespoons of oil into the pan with the chili, spring onion, cabbage, and garlic. Sauté for 1 minute until fragrant. Add the rice and remaining barbecue sauce, stir and cook for 1-2 minutes. Turn up the heat, cook for another 6 minutes until the rice edges start to crisp. Take off the heat and mix in the reserved chicken, egg, and half of the coriander.
  • Spoon rice into bowls and garnish with sesame, extra chili, and the rest of the coriander before serving.

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