Easy Korean Chicken Triple Fried Rice

This Korean Chicken Triple Fried Rice is a tasty dish that’s perfect for lunch or dinner. It’s full of flavor and easy to make.

Ingredients:

Rice & Veg Base:

200 g steamed rice

100 g steamed noodles

7 g broccoli, diced

7 g carrot, diced

10 g mixed bell peppers

10 g cabbage, chopped

Seasoning for Rice:

15 g Schezwan sauce

2 g black pepper

2 g white pepper

2 g veg aromat powder

4 g chopped spring onion

Chicken Gravy:

150 g boneless chicken leg, cut into bite-size pieces

5 g onion, chopped

5 g garlic, chopped

5 g celery, chopped

2 g Thai chili

Gravy Seasoning:

15 g Gochujang

10 g red chili sauce

5 g crispy chili oil

3 g light soy sauce

2 g white pepper

1 g sugar

2 g veg aromat powder

Salt to taste

Method:

Heat oil on low heat. Lightly sauté broccoli, carrot, bell peppers, and cabbage. Add steamed rice and Schezwan sauce, then season with black pepper, white pepper, veg aromat, salt, and spring onion.

For the gravy, heat oil on low heat and sauté onion, garlic, celery, and Thai chili for a minute.

Add Gochujang, red chili sauce, crispy chili oil, soy sauce, white pepper, sugar, veg aromat, and salt. Mix well.

Pour in a little water, then add fried chicken pieces.

Combine the gravy with the rice and toss on high heat for a smoky, wok-style flavor.

Serve hot, garnished with spring onion and a drizzle of chili oil.