Name: Korean Barbecue Chicken Fried Rice
Prep time: 180 min
Cook time: 40 min
Ingredients: 1/2 cup White rice; 4 cloves Garlic (chopped - divided); 1 inch Fresh ginger (peeled and minced); 1 tsp Ground coriander; 1/2 tsp Ground cinnamon; 1 tsp Smoked paprika; 1/3 cup Honey; 1/4 cup Reduced-sodium soy sauce; 1/3 cup Peanut oil (for marinade); 1/2 Lemon (juiced (adjust to taste)); Sea salt (to taste); 8 oz Boneless chicken thighs (skin on); 7 TBSP Peanut oil (for frying); 2 Eggs (lightly beaten); 1 Red chili pepper (finely chopped plus extra to serve); 1/2 bunch Scallions (thinly sliced plus extra to serve); 1/4 Savoy cabbage (finely shredded); 1 bunch Fresh cilantro (leaves picked); 1 TBSP Black sesame seeds; 1/2 cup Kimchi; 1/4 cup Reduced-sodium soy sauce; 1/4 cup Brown sugar; 2 cloves Garlic (crushed); 3 tsp Chili paste; 3 tsp Fresh ginger (grated); 1 TBSP Rice wine vinegar; 2 tsp Sesame oil; 24 oz Coconut water (cold)

Korean Barbecue Chicken Fried Rice

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Prep Time: 3

Cook Time: 40

Servings:

Calories: 1005kcal

Ingredients

Korean BBQ Chicken Fried Rice

1/2 cup White rice
4 cloves Garlic chopped - divided
1 inch Fresh ginger peeled and minced
1 tsp Ground coriander
1/2 tsp Ground cinnamon
1 tsp Smoked paprika
1/3 cup Honey
1/4 cup Reduced-sodium soy sauce
1/3 cup Peanut oil for marinade
1/2 Lemon juiced (adjust to taste)
Sea salt to taste
8 oz Boneless chicken thighs skin on
7 TBSP Peanut oil for frying
2 Eggs lightly beaten
1 Red chili pepper finely chopped plus extra to serve
1/2 bunch Scallions thinly sliced plus extra to serve
1/4 Savoy cabbage finely shredded
1 bunch Fresh cilantro leaves picked
1 TBSP Black sesame seeds
1/2 cup Kimchi

Korean Barbecue Sauce

1/4 cup Reduced-sodium soy sauce
1/4 cup Brown sugar
2 cloves Garlic crushed
3 tsp Chili paste
3 tsp Fresh ginger grated
1 TBSP Rice wine vinegar
2 tsp Sesame oil

Coconut Water

24 oz Coconut water cold

US Customary - Metric

Instructions

Rinse the rice under cold water. Cook according to the instructions on the package then set aside to cool.
To make the marinade, mix the garlic, ginger, coriander, cinnamon, paprika, honey, soy sauce, peanut oil, and lemon together in a large bowl. Toss the chicken through the marinade, cover, and place in the fridge for three hours.
Preheat a grill or grill pan on medium heat.
Remove the chicken from the marinade and place it in a bowl. Pour the marinade into a large saucepan and bring it to a boil, then reduce the heat and simmer for 5 minutes or until reduced to a nice saucy consistency.
Meanwhile, cook the chicken thighs on both sides (skin side down first) until they caramelize and char to an internal temperature of 160℉ (71℃). Brush with the reduced marinade. Remove from the heat and rest for 10 minutes. Shred or chop.
Mix all the ingredients for the korean barbeque sauce in a bowl.
In a large skillet or wok, heat half the peanut oil over medium heat. Add the beaten eggs and scramble them. Once cooked, remove the scrambled eggs from the skillet and set aside.
In the same skillet, add remaining oil. Add the chicken, chopped chili, sliced scallions, shredded cabbage, and chopped garlic. Stir-fry for 3-4 minutes until the vegetables are tender and the chicken is heated through.
Push the chicken and vegetable mixture to one side of the skillet. Add the cooked rice and stir to combine with the chicken and vegetables.
Pour the Korean barbecue sauce over the rice and stir to combine everything in the skillet. Cook for an additional 3-4 minutes, allowing the flavors to meld and the rice to get slightly crispy.
Stir in the cooked scrambled eggs, chopped cilantro leaves, and black sesame seeds. Cook for an additional 1-2 minutes until everything is well combined and heated through.
Serve the Korean Fried Rice hot, garnished with extra chopped chili, scallions, and a sprinkle of black sesame seeds. Serve with kimchi and coconut water. Enjoy!

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