Korean BBQ Chicken and Fried Rice

Cook Time 30 minutes

Servings 4


BBQ Sauce:

10ml sesame oil

3 tsp of ginger, finely grated

2 cloves of garlic, peeled & minced

1 tsp Korean chilli paste (Ottogi Gochujang)

1 tbsp brown sugar

2 tbsp honey

2 tsp roasted sesame seeds

20ml lemon juice

20ml soy sauce

60ml chicken stock

Pinch of fine cracked black pepper

Fried Rice Mix:

20ml sunflower oil

2 free-range eggs, whisked

300g chicken breast, sliced into thin strips

80g carrots, washed (only) and diced into 1cm cubes

80g broccoli, roughly chopped and diced into 1cm cubes

80g red capsicum, deseeded and diced into 1cm cubes

25g spring onions, finely sliced (shallots)

80g frozen peas

400g long grain rice, cooked the night before


For the barbecue sauce, whisk all ingredients together in a bowl.

Heat half of the oil in a wok or large frypan over high heat. Add the chicken, half the barbecue sauce, and stir-fry for 5-6 minutes until caramelised. Remove from the pan and reserve for later.

Add remaining oil to pan or wok. Add carrots, broccoli, capsicum, spring onion, and peas and stir-fry for 1 minute. Add the rice & cook whilst stirring, for 1-2 minutes to warm through. 

Push all ingredients to one side of the pan and scramble the whisked egg on the other side. Stir egg back through rice mix and add reserved chicken, and remaining barbecue sauce, then cook for 2 -3 minutes or until rice begins to crisp around the edges.

Divide rice among bowls, serve & enjoy.


Lobster Mayonnaise


Alsatian Soup