This Chicken Fried Rice recipe is quick and easy and makes use of leftovers to save time. Full of fresh veggies like shredded cabbage, bell peppers, garlic, and ginger that can easily be swapped and customized to your tastes. The homemade stir fry sauce is packed with flavor using gochujang sauce to give this dish a mix of sweet, spicy, and savory flavors. Ready in under 20 minutes, this recipe is perfect for busy weeknights!
What Is Gochujang Sauce?
Gochujang sauce is a traditional Korean sauce. More specifically it’s made from Gochujang which is a fermented Korean chili paste. The sauce lends a mix of bold, sweet, spicy, and earthy flavors. You can generally find it in the international foods aisle of your local supermarket.
Can Cauliflower Rice Be Used?
It sure can. Cauliflower rice is a great healthy alternative to traditional white, jasmine, or basmati rice. You can use fresh (be sure to make ahead and get it nice and cold like you would with regular rice as instructed) or you can use frozen to save time! If you go the frozen route you won’t need to make the rice ahead of time and can just dump it in and cook.
What You Need To Make Easy Chicken Fried Rice
For the Stir-Fry Sauce:
- Low-Sodium Soy Sauce
- Rice Vinegar
- Toasted Sesame Oil
- Gochujang Sauce
For the Fried Rice:
- Peanut or Vegetable Oil
- Grated Fresh Ginger
- Grated Garlic
- Shredded Cabbage
- Bell Pepper
- Frozen Peas
- Cold Cooked Rice
- Diced Cooked Chicken
- Chopped Scallions
- Ground White Pepper
How To Make The Recipe
Let’s start by making the sauce: In a small bowl mix together the soy sauce, rice vinegar, sesame oil, and gochujang sauce until well blended. Set aside.
Now for the stir fry: Heat a 14-inch wok or large cast-iron skillet over high heat. Swirl in 1 Tbs. of the peanut (or vegetable) oil, add the grated ginger, garlic, shredded cabbage, diced bell pepper, and frozen peas. Using a metal spatula, stir-fry the vegetables for 2 to 3 minutes or until they begin to soften. Transfer the vegetables to a plate.
Swirl in another 1 Tbs. of oil. Add the cooked rice and stir-fry 2 to 3 minutes, breaking up the rice with the spatula until it is heated through.
Clear a spot in the center of the pan. Add the eggs, tossing with a fork and cooking them quickly. Stir the cooked eggs into the rice mixture.
Pour in the sauce and stir to mix. Add the cooked chicken and chopped scallions, sprinkle on the salt and pepper, and stir-fry for 2 minutes or until the mixture is heated through. Serve right away. Enjoy.
Storing The Recipe
Let the Fried Rice cool completely then store in an airtight container for up to 4 days. You can also freeze this recipe for 3 months. Reheat in the microwave or on the stovetop until warmed through.
You can use any type of rice you like: brown, white, jasmine, long grain. However, the rice should be cold. Day old is best (and a great way to use up leftovers) but you can also make the rice a few hours ahead of time. The cold temperature allows the rice to firm up and gives it the perfect texture when stir frying.
You can swap the chicken for shrimp, beef, or tofu.
This recipe can easily be changed up depending on the ingredients you have on hand. Baby corn, water chestnuts, snap peas, shredded carrots, and broccoli florets are all great additions. Omit any of the ingredients you don’t like.
Add red pepper flakes or sriracha sauce for a spicy version.