Chicken Fried Rice (Video)
This Korean-style chicken fried rice is a quick, flavorful 30-minute meal perfect for busy weekdays or using up leftover rice. It features tender chicken, crisp vegetables, and a savory-sweet umami base with gochujang and soy sauce, delivering a balanced bite with mild heat and satisfying texture.
Taste: Savory, slightly sweet, mildly spicy with umami depth, aromatic from sesame oil and green onion, well-balanced with tender chicken and fluffy riceTotal Time: 28–32 minutesServings: 2Suitable For: Students, office workers, families with leftovers, anyone seeking quick, protein-rich mealsBudget: $4–$6 USD per serving (depending on local prices of chicken and rice)
Ingredients
- 2 cups cooked day-old rice (preferably jasmine or short-grain)
- 300g boneless chicken breast (diced)
- 2 eggs
- 1/2 cup frozen peas and carrots (thawed)
- 1/4 cup chopped green onion
- 2 tbsp vegetable oil
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp black pepper
- optional: 1 tsp toasted sesame seeds
Nutrition
Calories约580 kcal per serving (2 servings)
Protein32g (from chicken and egg)
Fat24g (mostly unsaturated from oil and sesame oil)
Carbohydrates62g (mainly from rice)
VitaminsVitamin A (from carrots), Vitamin C (from peas), B vitamins (from rice and chicken)
Fiber3g (from vegetables and rice)
Tips
- Use cold, day-old rice—it fries better and avoids mushiness
- Do not overcrowd the pan; cook in batches if needed to maintain high heat
- Gochujang can be substituted with 1/2 tsp chili paste + 1/2 tsp soy sauce if unavailable
- Add a splash of water (1 tsp) when mixing rice if it sticks too much, but avoid excess moisture
Steps
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