Korean Barbecue Chicken Fried Rice

Fried rice that doesn’t require home delivery and wait-time? That’s our kind of quick and easy midweek meal.


100ml peanut oil 2 eggs, lightly beaten 1 barbecue chicken, meat shredded 1 long red chilli, finely chopped, plus extra to serve 1/2 bunch spring onions, white and pale green parts, thinly sliced, plus extra to serve 1/4 savoy cabbage, outer leaves discarded, finely shredded 2 garlic cloves, chopped 1 1/2 cups (300g) long-grain rice, cooked to packet instructions, cooled 1 bunch coriander, leaves picked 1 tbs black sesame seeds KOREAN BARBECUE SAUCE 1/4 cup (60ml) light soy sauce 1/4 cup (60g) brown sugar 2 garlic cloves, crushed 3 tsp chilli paste 3 tsp grated ginger 1 tbs rice wine vinegar 2 tsp sesame oil


1.For the barbecue sauce, combine all the ingredients in a bowl and season with pepper. Heat 1 tbs oil in a wok or large frypan over high heat. Add the egg and cook, stirring, for 1 minute or until softly scrambled. Remove from pan and set aside. 2.Add another 2 tbs oil to the pan with the chicken and half the barbecue sauce. Stir-fry for 5-6 minutes until caramelised. Remove from pan and set aside. 3.Add remaining 2 tbs oil to pan with chilli, spring onion, cabbage and garlic. Stir-fry for 1 minute or until fragrant. Add the rice and remaining barbecue sauce, and cook, stirring, for 1-2 minutes to warm through. 4.Increase heat to high and cook for a further 6 minutes or until rice begins to crisp around the edges. Remove from heat and stir through reserved chicken, egg and half the coriander. 5.Divide rice among bowls. Serve topped with sesame, extra chilli, extra spring onion and remaining coriander.