High Protein Korean Chicken Fried Rice
Serves 5
Directions
- 1To chicken thigh fillets, add garlic powder, white pepper, ginger, salt, gochujang paste, brown sugar, and mix well until fully coated.
- 2Set the marinated 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, and black pepper in a blender.
- 4Blend until completely smooth and store the sauce in a bottle.
- 5Once the chicken is cooked, chop it into cubes.
- 6In a pan with cooking spray, add green onion whites and frozen mixed vegetables, and stir until soft.
- 7Add 3 beaten eggs to the pan and scramble until fluffy.
- 8Add cold cooked white rice, soy sauce, oyster sauce, and the diced Korean chicken to the pan.
- 9Mix all ingredients together.
- 10Add a drizzle of sesame oil and mix once more.
Ingredients
- 800 g chicken thigh fillets
- 2 tsp garlic powder
- 1 tsp white pepper
- 1 tsp ginger
- 2 tsp salt
- 75 g gochujang paste
- 20 g brown sugar
- 200 g 0% Greek yogurt
- 60 g light mayo
- 30 g gochujang
- 15 ml rice vinegar
- 2 tsp honey
- 0.5 lemon lemon juice
- 0.5 tsp black pepper
- 650 g cold white rice
- 150 g frozen mixed vegetable
- green onion whites
- 3 beaten eggs
- 30 ml soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- green onion tips
Equipment
panovenair fryerblendersqueezy bottle
Tips
- Store for up to 5 days in the fridge. To reheat, add the contents to a microwave safe bowl, add a tsp of water and microwave covered with a damp paper towel for 3-4 minutes till heated through, drizzle with the creamy gochujang sauce and enjoy!
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