It’s not often that you get a comment from a family member that states that a meal you prepared, is better than take-away!
Especially, when you’ve got hungry mouths to feed, and, when everyone is just at that point that they just want something that is going to fill their bellies and, more importantly, something that they don’t have to wait around for. My Korean BBQ Chicken Fried Rice is the just that meal and, with a few easy hacks, you can have it on the table faster than ordering take-away, and waiting for a delivery!
What makes this dish special is, in my opinion, the Korean BBQ Sauce. It has just the right balance of sweet, salty and spicy that infuses the already succulent roast chicken. Throw in the crunchy fried rice and a few herbs and vegetables and you’ve got yourself one very tasty meal.
Korean BBQ Chicken Fried Rice
- 100 ml peanut oil
- 2 eggs lightly beaten
- 1 whole bbq chicken shredded
- 1/2 teaspoon chilli flakes
- 1/2 bunch spring onions chopped
- 1/4 sugar loaf cabbage or savoy finely shredded
- 3 cloves garlic chopped
- 250 grams microwavable long grain rice cooked & cooled
- 1 handful corriander leaves picked
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds or black sesame seeds
Korean BBQ Sauce
- 1/4 cup light soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic crushed
- 3 teaspoons chilli paste
- 3 teaspoons ginger paste
- 1 tablespoon dry white wine or rice wine vinegar
- 2 teaspoons sesame oil
To make the sauce, combine all of the ingredients in a small to medium sized mixing bowl.
Heat 1 tablespoon of oil in a large fry-pan, or wok if you have one, over a high heat. Add the eggs and cook, stirring for 1 minute or until softly scrambled. Remove from the pan and set aside.
Add the last 2 tablespoons of oil to the fry-pan and add the chilli, spring onion, cabbage, garlic and coriander. Stir-fry for 1 minute or until fragrant.
Add the cooked rice and remaining BBQ sauce and cook stirring for 1-2 minutes to warm through.
Increase the heat to high and cook for a further 5-6 minutes or until the rice begins to crisp. Remove from the heat and stir through the chicken and scrambled egg to warm through.
Serve and top with remaining coriander, chilli and sesame and poppy seeds.