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Soy sauce Rice vinegar Sesame oil Gochujang sauce Peanut oil Fresh ginger Garlic Cabbage Bell peppers  Frozen peas Cooked rice Eggs Cooked chicken Scallions Salt & pepper

Heat 1 Tbs. oil in wok. Add ginger, garlic, cabbage, bell pepper, and peas and  stir-fry 2 to 3  minutes or until  soften. Remove vegetables to plate.

Add more oil and  rice to wok and stir-fry 2 to 3 minutes, until  heated through. Clear a spot in the center of  pan. Add eggs, stirring and cooking quickly. Stir cooked eggs into rice mixture.

Return vegetables to  wok. Add chicken, sauce and scallions and stir-fry 2 to 3 minutes until heated through. 

Hungry for more?

Try this Chicken and Sausage Jambalaya