September 06, 2020
Chicken Fried Rice with Korean BBQ Sauce
A quick and tasty meal that is more about preparation than long cooking.
Main Ingredients: Rice, Chicken, and any veg you like- we used carrots, onions, spring onions, green beans and courgette, but peas, sweetcorn, broccoli, the usual suspects work.
Boil the rice for approx.12 min (this is usually about right for basmati rice) and allow the rice to drain, dry and cool. You want the rice to be cooked but not soft or it will break apart, but you can put it in a tray and the steam will dry it out a bit.
Cook one chicken breast or more (up to you) or use some left overs, but let it cool and chop it up in to bits.
Chop all the veg into small bite size pieces
Optional: whisk an egg with some soy sauce, and fry it like an omelette, then set to one side and cool. Again, you want this set but not solid. Chop into small pieces.
Put your wok or large frying pan on! Longer cooking veg goes in first-Fry the onions a little then add carrots, green beans, broccoli, etc (if you want to you can par cook first). Then add the rest of the veg and the chicken and fry to heat everything through, taking care not to break the chicken up too much, then pour over the Korean BBQ Sauce, mixing it all together and warming the sauce up. Then empty the wok into a bowl on one side, and clean the wok out with plain water, dry it off and then put back on the heat.
Once it's all dried out (bone dry) add a good glug of oil (I use rapeseed)t, enough to coat the inside of the wok, roll it around the inside then add your rice. Toss it around the inside using a spatula or wooden spoon, but make sure that you keep it moving, folding it over until its started getting warm. Add more oil if you need to.
Then add everything else, including the egg if you are using it, and fold it all together. Serve hot and enjoy!