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authentic fried rice recipe
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Diet: General
Description
This authentic fried rice recipe features a smoky gochujang glaze that coats every grain of rice, offering a family-friendly meal that tastes far better than takeout. It combines tender chicken and crisp vegetables in a rich, savory, and slightly spicy dish that takes only minutes to prepare.
Ingredients
- 450 g (3 cups) cooked day-old jasmine rice, cold
- 225 g (8 oz) boneless, skinless chicken breast, diced
- 2 large eggs, lightly beaten
- 60 mL (4 tablespoons) vegetable oil, divided
- 1 medium carrot, finely diced
- 120 g (¾ cup) frozen peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 scallions, white and green parts separated
- 60 g (¼ cup) gochujang (Korean chili paste)
- 30 mL (2 tablespoons) soy sauce
- 15 g (1 tablespoon) light brown sugar
- 15 mL (1 tablespoon) rice vinegar
- 5 mL (1 teaspoon) toasted sesame oil
- 1 mL (¼ teaspoon) liquid smoke (optional)
- 30 g (½ cup) crispy fried shallots, for garnish
Instructions
- Prepare Ingredients: Ensure cold rice grains are separated. Pat the diced chicken dry with paper towels. Whisk the eggs and set aside. In a separate bowl, whisk together all glaze ingredients (gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, liquid smoke) until smooth.
- Sear Chicken: Heat 15 mL of vegetable oil in a wok or large pan over medium-high heat. Add the chicken and stir-fry for 4-6 minutes until cooked through and lightly browned. Remove the chicken from the pan and set it aside.
- Scramble Eggs: Add another 15 mL of vegetable oil to the wok. Pour in the beaten eggs and gently scramble them for 1-2 minutes, breaking them into bite-sized pieces. Remove the eggs and set them aside with the chicken.
- Sauté Vegetables and Aromatics: Add the remaining 30 mL of vegetable oil to the wok. Stir-fry the minced garlic, grated ginger, and white scallions for 30 seconds until fragrant. Add the diced carrot and stir-fry for 2-3 minutes until tender-crisp. Add the frozen peas and stir-fry for 1 minute.
- Fry Rice: Add the cold rice to the wok. Break up any clumps and stir-fry vigorously over medium-high heat for 5-7 minutes, pressing the rice against the hot surface to create a toasted texture.
- Glaze and Combine: Return the chicken and eggs to the wok with the rice. Pour the pre-mixed gochujang glaze over everything. Stir-fry constantly for 2-3 minutes until all ingredients are thoroughly coated in the glaze and heated through.
- Finish and Serve: Add the green parts of the scallions and stir-fry for a final 30 seconds to wilt slightly. Transfer immediately to a bowl and garnish generously with crispy fried shallots.
Notes
Using cold, day-old rice is essential for a non-mushy texture; store cooked rice uncovered in the refrigerator overnight to remove excess moisture. To achieve proper browning on the chicken, pat the pieces completely dry before cooking and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 510 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg
Keywords: fried rice, gochujang, chicken, korean, easy dinner, stir-fry, weeknight meal, spicy, savory, takeaway alternative
