High Protein Korean Chicken Fried Rice

Name: High Protein Korean Chicken Fried Rice
Total time: 30 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 800 g boneless skinless chicken thighs; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp white pepper; 1 tsp ginger; 2 tsp salt; 75 g gochujang paste; 20 g brown sugar; cooking oil spray; 650 g cooked cold white rice; 150 g frozen mixed veg; whites of green onions; 3 beaten eggs; 30 ml soy sauce; 1 tbsp oyster sauce; 2 tsp toasted sesame oil; green onion tips; 200 g 0% Greek yoghurt; 60 g light mayo; 30 g gochujang; 15 ml rice vinegar; 2 tsp honey; 0.5 half lemon juice; 0.5 tsp black pepper

30m

Serves 5

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High Protein Korean Chicken Fried Rice

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30m

Serves 5

Directions

1To your chicken thigh fillets, add garlic powder, onion powder, white pepper, ginger, salt, gochujang paste, brown sugar, and mix well until fully coated.
2Set the chicken on a tray and oven bake at 200°C for 25-30 minutes or air fry at 180°C for 15-20 minutes, flipping halfway.
3For the creamy sauce, mix Greek yogurt, light mayo, gochujang, rice vinegar, honey, lemon juice, garlic powder, salt, and black pepper.
4Blend the sauce until completely smooth and store it in a bottle.
5Once your chicken is cooked, chop it into cubes.
6To a pan with cooking spray, add green onion whites and frozen mixed vegetables, and stir until soft.
7Add three beaten eggs to the pan and scramble until fluffy.
8Add day-old cooked rice, soy sauce, oyster sauce, and your cooked diced Korean chicken to the pan.
9Mix everything together.
10Add a drizzle of sesame oil and mix once more.
11Serve and drizzle with the creamy gochujang sauce.

Ingredients

800 g boneless skinless chicken thighs
2 tsp garlic powder
2 tsp onion powder
1 tsp white pepper
1 tsp ginger
2 tsp salt
75 g gochujang paste
20 g brown sugar
cooking oil spray
650 g cooked cold white rice
150 g frozen mixed veg
whites of green onions
3 beaten eggs
30 ml soy sauce
1 tbsp oyster sauce
2 tsp toasted sesame oil
green onion tips
200 g 0% Greek yoghurt
60 g light mayo
30 g gochujang
15 ml rice vinegar
2 tsp honey
0.5 half lemon juice
0.5 tsp black pepper

Equipment

trayovenair fryerblenderbottlepan

Tips

Store for up to 5 days in the fridge.
To reheat, add the contents to a microwave safe bowl, add a teaspoon of water and microwave covered with a damp paper towel for 3-4 minutes until heated through, drizzle with the creamy gochujang sauce and enjoy!

High Protein Korean Chicken Fried Rice

High Protein Korean Chicken Fried Rice

Directions

Ingredients

Equipment

Tips

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