Easy Chicken Fried Rice Recipe
This quick, colorful chicken fried rice recipe is ready in just 20 minutes. The stir-fry is an excellent use for leftover roast chicken and rice and is punched up with flavor-packed gochujang.
Servings: 4
Ingredients
For the Sauce:
- 3 Tbs. low-sodium soy sauce
- 1 Tbs. rice wine vinegar
- 2 tsp. toasted sesame oil
- 2 tsp. gochujang sauce
For the Fried Rice:
- 3 Tbs. peanut or sunflower oil
- 2 Cups shredded cabbage a mix of green and red
- 1 orange or red bell pepper stemmed, cored and roughly chopped
- 1 Cup frozen peas
- 1 Tbs. minced garlic
- 1 Tbs. grated fresh ginger
- 2 Tbs. chopped scallions white and light green parts, plus more for garnish
- 2 cups chopped cooked chicken
- 4 cups cooked rice white or brown
- 2 eggs
Instructions
- The Sauce: In a small bowl mix together the soy sauce, rice vinegar, sesame oil, and gochujang sauce until well blended. Set aside.
- The Stir Fry: Heat a 14-inch wok or large cast-iron skillet over high heat. Swirl in 1 Tbs. of the peanut oil, add the ginger, garlic, cabbage, 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.
Notes
For more Asian inspired recipes try these Instant Pot Asian Short Ribs