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Chicken Fried Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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Home >> Rice and Porridge Recipes

CHICKEN FRIED RICE

INGREDIENTS :

170g boneless chicken breast, 80g carrot, 80g napa cabbage, 4 chili red peppers, 3 cups of cooked rice, 4 cloves of garlic, some spring onion, 2T oil, 2t sesame oil, some salt.


SEASONINGS:
1/2T soy sauce, 1T rice wine (i.e. chongju), 1/2T sesame oil, some salt, some ground black pepper.

PREPARATION :

1. Rinse spring onion and drain; Discard the green parts; Chop finely; Place in a bowl.
2. Peel, rinse and mince garlic.
3. Add seasonings and one forth of the garlic to the bowl from the step 1; Mix well.
4. Rinse chicken breast in running water for 10 minutes; Drain; Discard the skin; Cut into small pieces; Add to the bowl from the step 3; Mix well so that each chicken piece is evenly coated; Leave it for 60 minutes.
5. Soak napa cabbage in water with some salt for 15 minutes; Lift the cabbage up; Rinse and drain; Cut into small pieces.
6. Peel, rinse and cut off both ends of carrots; Cut into small pieces.
7. Rinse red chili peppers and drain; Slice.
8. Add 1T oil to a non-stick skillet; Swirl the skillet around to evenly coat; Heat over a high heat; Turn to a low heat; Add the remaining garlic; Stir-fry over a low heat till fragrant; Add the cabbage and carrot; Stir-fry over a low heat for 4 minutes; Remove to a bowl.
9. Add 1T oil to the skillet; Swirl the skillet around to evenly coat; Heat over a high heat; Add the chicken; Stir-fry over a medium heat till medium done; Turn to a low heat; Add the rice; Stir-fry over a low heat for 2 minutes; Return the vegetable mixture from the step 8 to the skillet; Add the red chili peppers; Stir-fry over a low heat for 2 minutes; Add 2t sesame oil; Toast over a low heat till mixed; Turn off the heat; Arrange in serving bowls; Serve hot.