gochujang chicken fried rice with crispy egg
Ingredients
- 1 packet microwave basmati rice or 120g dried rice
- 150g chicken breast, chopped
- 50g bacon lardons
- 1 red pepper, finely diced
- 100g broccoli florets, broken into small florets
- 100g mushrooms, chopped
- 30g gochujang sauce
- 2 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 4 eggs (2 whisked)
- 1 tsp olive oil
- lime wedges to serve
Method
- Combine the gochujang, soy, sesame oil, fish sauce, and sugar in a bowl and set aside.
- If using dried rice, cook it now according to package instructions.
- Chop the chicken into chunks and fry with a little fry light for 2-3 minutes.
- Add the bacon lardons and cook for a further 1-2 minutes.
- Add the red pepper and broccoli and cook until beginning to soften and the lardons crisp up.
- Add the mushrooms and crushed garlic and cook for a further 2 minutes.
- Whisk 2 of the eggs, push the contents of the pan to one side, turn up the heat, and pour in the eggs making sure to scramble them quickly.
- Microwave the rice.
- Add the cooked rice and the sauce and mix everything together until warmed through and well combined.
- Fry the remaining 2 eggs in the tsp of olive oil over a high heat so the bottom of the egg gets nice and crispy.
- Serve with the fried egg on top of the rice alongside the wedge of lime.