KOREAN CHICKEN AND VEGETABLE FRIED RICE

For this healthy fried rice recipe, free range chicken, green capsicum, onion, carrot and kimchi (Korean pickled cabbage) are tossed through our hand mixed Korean sauce for a delicious one-bowl dinner. 

30 Minutes. Warm, Nourishing and Delicious.

Serves 2.

Ingredients
2 x 180g free range chicken breast
1 cup long grain rice
1 carrot
1 sachet soy sauce
100g kimchi (1/2 cup)
1 green capsicum
1 brown onion

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups cold water. Bring to the boil and cook until liquid is absorbed. Remove from heat. Transfer rice to lined tray. Using a spoon, spread rice out to cool and dry.

Prepare chicken & vegetables 
Slice the chicken into thin strips. Dice the carrot and capsicum. Slice the onions. Roughly chop the kimchi. 

Make fried rice
Add a drizzle of olive oil to a wok or pan and bring to high heat. Add chicken and stir-fry for 30 seconds. Add veg and kimchi. Season with salt and pepper. Continue to stir-fry for 2 minutes. Add rice and soy. Stir-fry for 1 - 2 minutes. Remove from heat.

To serve
Divide into bowls and serve. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 07, 2016 by Timothy Ryder
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