Korean Stir Fry Fried Rice

Korean Stir Fry Fried Rice

Korean Stir Fry Fried Rice
Author: 
Cuisine: Meals with Chicken
 
Ingredients
  • 1 lb chicken diced into small pieces
  • 1 envelope Saffron Road Korean Stir Fry Simmer Sauce
  • 5 cups cooked rice
  • 2 cups mixed vegetables (or more)
  • 1 heaping Tablespoon Garlic
  • 2 tsp sesame sauce
  • 3 eggs
  • Soy Sauce (for the side)
  • 4 Tbsp vegetable oil
Instructions
  1. Dice chicken into small pieces, add to a Ziploc bag along with 1 envelope of Saffron Road Korean Stir Fry Simmer Sauce . Remove excess air, and freeze until ready to use.
  2. To prepare - add 2 Tbsp vegetable oil and 1 Tablespoon of garlic to a large skillet.
  3. Remove meat from freezer and add to skillet frozen or thawed if previously taken out.
  4. Begin to cook meat, adding vegetables when the meat is ½ way cooked.
  5. If liquid begins to dry up, add a small cup of water and cook on low until vegetables are tender and meat is cooked through.
  6. Remove from the skillet and set aside.
  7. In the same skillet, add the remaining 2 Tbsp of vegetable oil and cooked rice.
  8. Allow rice to cook for 8-10 minutes until the bottom begins to get crispy.
  9. Mix the rice and push to one side of the pan.
  10. Crack the 3 eggs into the empty side of the pan and use a spatula to "scramble" the eggs.
  11. Slowly add the rice into the eggs so that they are completely combined.
  12. Drizzle the rice with the 2 tsp of sesame sauce, mix and cook a few more minutes to warm up the sauce and enhance the flavor.
  13. To serve lay a bed of rice on a plate, add the chicken and vegetables and drizzle with soy sauce.