Chicken BBQ and Fried Rice
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The perfect meal for using up leftover rice, flavorful and filling. We serve it with store-bought kimchi (usually in the refrigerated produce section, near the tofu).
HANDS-ON TIME: 30 min TOTAL TIME: 30 min SERVES: 4 INGREDIENTS: Chicken -- 1/2 lb chicken, sliced thin 3 T. Fierce Korean BBQ seasoning 2 T. water 1 T. vegetable oil (or sesame oil) Rice -- 3 c. cooked rice 1 T. vegetable oil (or sesame oil) 2 T. butter 1 1/2 c. chopped veg (carrots, green onion, broccoli, peas, corn, bell pepper) 3 eggs, separated 2 T. Fierce Korean BBQ seasoning 2 t. soy sauce (for extra salt) |
PREP: Mix oil, water, and Fierce Korean BBQ seasoning. Pour over meat and marinate for at least 30 minutes (or a day in advance).
RICE: Heat 1 T. oil in skillet; add egg whites and stir until almost cooked through. Remove from pan. Add butter, Fierce Korean BBQ, and any extra soy sauce. Add vegetable mixture and cook until vegetables are softened. Mix the cooked rice with egg yolks and add to pan. Stir and fry for 2 minutes. Stir in egg whites. Set aside or keep over low heat, stirring occasionally, while you cook the chicken.
MEAT: Heat stovetop grill or skillet, brushing with oil to prevent sticking. Grill meat until done on one side. Flip the meat cook until done. Serve the chicken and rice with added soy sauce or salt, if desired.
RICE: Heat 1 T. oil in skillet; add egg whites and stir until almost cooked through. Remove from pan. Add butter, Fierce Korean BBQ, and any extra soy sauce. Add vegetable mixture and cook until vegetables are softened. Mix the cooked rice with egg yolks and add to pan. Stir and fry for 2 minutes. Stir in egg whites. Set aside or keep over low heat, stirring occasionally, while you cook the chicken.
MEAT: Heat stovetop grill or skillet, brushing with oil to prevent sticking. Grill meat until done on one side. Flip the meat cook until done. Serve the chicken and rice with added soy sauce or salt, if desired.