Description
This recipe creates a satisfying, better-than-takeout meal centered around a homemade smoky gochujang glaze and crispy shallots. It uses day-old rice for superior texture and is perfect for using up leftovers.
Ingredients
Scale
- 4 cups day-old jasmine rice
- 10.5 ounces chicken breast or thigh, cubed
- 3 large eggs, lightly beaten
- 1 medium carrot, finely diced
- 1 small red bell pepper, finely diced
- 3/4 cup frozen green peas
- 4 large shallots, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/4 cup gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey
- 1/2 teaspoon smoked paprika
- 2 spring onions, sliced
- 1 small bunch fresh cilantro, chopped
Instructions
- Fry Shallots and Infuse Oil: Heat 1/2 cup vegetable oil in a pan. Fry 3 shallots for 5-7 minutes until crispy and golden brown. Remove shallots, drain, and reserve the infused oil.
- Prepare Glaze: Whisk gochujang, soy sauce, rice vinegar, sesame oil, honey, and smoked paprika together in a bowl.
- Cook Chicken and Eggs: Heat 1 tablespoon of reserved oil in a wok. Stir-fry chicken for 4-5 minutes until cooked; remove. Add 2 teaspoons of oil to the wok and scramble eggs until just set; remove.
- Sauté Vegetables and Aromatics: Add remaining oil to the wok. Stir-fry remaining shallot, garlic, and ginger for 1 minute. Add carrot, bell pepper, and peas; stir-fry for 2-3 minutes until tender-crisp.
- Combine Rice and Toast: Add day-old rice to the wok. Stir-fry for 3-5 minutes, breaking up clumps, until heated through and slightly toasted.
- Glaze and Finish: Return cooked chicken and eggs to the wok. Pour the gochujang glaze over everything and toss vigorously for 1-2 minutes until coated and caramelized.
- Garnish and Serve: Serve immediately, topped generously with crispy shallots, sliced spring onions, and fresh cilantro.
Notes
For best texture, always use day-old, chilled rice to prevent mushiness. The reserved shallot oil provides a deep flavor base for the fried rice. Adjust the amount of gochujang for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 43 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 160 mg
Keywords: Fried Rice, Gochujang, Crispy Shallots, Stir-fry, Asian, Main Course, Dinner, Spicy, Chicken, Weeknight Meal