Korean Chicken Fried Rice
Stir-fried rice with shredded cooked chicken, soy sauce, and ginger served warm in a single bowl. Rice and protein cook together with aromatics and vegetables until grains separate and edges crisp slightly.
Ingredients
Method
Shred or chop the cooked chicken into bite-sized pieces. Mince the garlic and ginger. Slice green onion whites and light-green parts separately from dark-green tops. Dice the carrot into small cubes. Have peas thawed and ready.
Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir for 30 seconds until fragrant.
Add carrot and cook, stirring, for 2 minutes. Stir in green-onion whites and cook 1 minute more.
Push vegetables to the side of the skillet. Pour beaten eggs into the cleared space and scramble until barely set, about 1 minute. Gently combine eggs with vegetables.
Add cold rice to the skillet, breaking up clumps with the back of a spoon. Stir-fry for 2–3 minutes, stirring constantly to coat rice and heat through.
Add shredded chicken and peas. Pour soy sauce over the rice and toss until evenly combined, about 1 minute. Taste and adjust seasoning.
Transfer to bowls. Garnish with green-onion tops and sesame seeds. Drizzle with sriracha if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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