A delicious Korean Chicken Fried Rice with Chinese Sausage that is easy to make for lunch or on a weeknight. Serve with Kimchi on top for an extra special meal.
Course Main Course
Cuisine Asian, Korean
Keyword Chicken Recipes, Fried Rice
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1small onion, diced
1lbchicken breasts, chopped into bite-sized pieces
2Chinese sausages, chopped
1cup frozen mixed vegetables
4cupsJasmine rice, cooked
For the Sauce
2tbspGochujang (red chili paste)
Stir together the ingredients for the sauce (Gochujang, soy sauce, and sesame oil) and set aside. Use 1 tsp to marinate the chopped chicken. Let sit for 10 minutes before you begin cooking the fried rice.
Heat oil in a wok or medium heat. Add the onion and garlic and cook for 1 minute. Then add in your marinated chicken. Cook for 2-3 minutes, or until the outside of the chicken is slightly cooked.
Add the Chinese sausage and carrots. Stir-fry for a few minutes, or until the carrot starts to wilt. Then, add the frozen vegetables and cook for another minute.
Add the cooked Jasmine rice and cook for another 2-3 minutes, or until everything is well combined.
Make a hole in the center of your wok and crack the eggs. Let the outside edges cook slightly before you mix in the rice. Cook for a few more minutes until everything is well-combined.
Add in the sauce and stir-fry until the rice and all the vegetables are evenly coated in the sauce. Add in the scallions and turn off the heat. Stir to combine everything.
To serve, top your Korean Chicken Fried Rice with a handful of Kimchi. Enjoy!
If you don't want your rice coated in egg, you can also cook the whisked egg in another pan. Then cut it into strips before adding it to the fried rice.