Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Fried Rice Bowls that bring the bold and vibrant flavors of Korean cuisine right to your kitchen! Imagine tender, perfectly seasoned chicken, crispy rice, and fresh bok choy coming together in a symphony of taste that will have your family and friends begging for seconds. This recipe isn't just a meal—it's a flavor explosion that combines traditional Korean techniques with simple, accessible ingredients that will make you feel like a professional chef in your own home.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb chicken thighs, diced
- 1 cup bok choy, chopped
- 3 scallions, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp gochujang (Korean chili paste)
Instructions
- Prepare all ingredients: Dice chicken thighs into bite-sized pieces, chop bok choy into thin strips, slice scallions, and mince garlic and ginger.
- In a small bowl, whisk together soy sauce, sesame oil, minced garlic, ginger, and gochujang to create a marinade for the chicken.
- Marinate chicken pieces in the prepared sauce for 10 minutes at room temperature to allow flavors to penetrate the meat.
- Heat a large wok or skillet over medium-high heat and add a tablespoon of oil.
- Add marinated chicken to the hot pan and cook for 5-7 minutes, stirring occasionally, until chicken is golden brown and fully cooked through.
- Push chicken to one side of the pan and add chopped bok choy, cooking for 2-3 minutes until slightly wilted but still crisp.
- Add pre-cooked rice to the pan, breaking up any clumps and stirring to combine with chicken and bok choy.
- Stir-fry the mixture for an additional 3-4 minutes, allowing rice to get slightly crispy.
- Remove from heat and garnish with sliced scallions.
- Serve hot in individual bowls, ensuring an even distribution of chicken, bok choy, and rice.
Tips
- Use day-old rice for the best texture: Slightly dried-out rice prevents clumping and helps achieve that coveted crispy exterior.
- Marinate your chicken: Don't rush the marinating process—those 10 minutes allow the gochujang and soy sauce to deeply infuse the meat with incredible flavor.
- High heat is key: Ensure your wok or skillet is hot before adding ingredients to get a nice golden-brown sear on the chicken and create those delicious crispy rice bits.
- Don't overcrowd the pan: Cook in batches if necessary to ensure each ingredient gets proper caramelization.
- Customize your heat: Adjust the amount of gochujang to make the dish more or less spicy according to your preference.
- Fresh ingredients matter: Use fresh scallions and crisp bok choy to add brightness and texture to the final dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
