Photo: Korea Ministry of Food and Drug Safety

Chicken Fried Rice

Name: Chicken Fried Rice
Cuisine: South Korea
Ingredients: 80 g rice (80g); 10 g green peas (10g); 100 g chicken (100g); 10 g jujube (10g); 20 g fresh ginseng (susam) (20g); 20 g onion (20g); 10 g carrot (10g); 3 g Seasoning: turmeric powder (3g); 15 g cooking rice wine (maetsul) (15g)

닭고기볶음밥

Rice · Stir-fried

RiceCourse

623kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Chicken Fried Rice

Not spicyNo porkGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

rice쌀(80g)
80 g
green peas완두콩(10g)
10 g
chicken닭고기(100g)
100 g
jujube대추(10g)
10 g
fresh ginseng (susam)수삼(20g)
20 g
onion양파(20g)
20 g
carrot당근(10g)
10 g
Seasoning: turmeric powder양념 강황가루(3g)
3 g
cooking rice wine (maetsul)맛술(15g)
15 g

Nutrition per serving

623kcal

30.8gCarbs

4.73gProtein

3.92gFat

121mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the rice for about 30 minutes, then dissolve the turmeric powder in an equal amount of water and cook the rice with the green peas.
Wash the chicken thoroughly and blanch it lightly in boiling water to remove the fat, then cut it small and marinate with the jujube and fresh ginseng in the cooking rice wine to remove any gamey smell.
Dice the onion and carrot small.
Add oil to a pan and stir-fry the marinated chicken, carrot and onion.
Add the turmeric rice and stir-fry together to finish.

💡 TipThe distinctive aroma of turmeric powder lets you use less salt and oil, lowering the sodium content.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.