Dakgalbi Fried Rice (Spicy Korean Chicken Fried Rice) recipe - ingredients, nutrition and when to eat it
Chicken and rice are stir-fried together in dakgalbi sauce for a spicy, deeply flavored meal made in one pan.
Chicken and rice are stir-fried together in dakgalbi sauce for a spicy, deeply flavored meal made in one pan. It’s a great way to use leftover dakgalbi and makes a satisfying lunch on a busy day or a hearty dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 496g serving): 786.2 kcal · protein 29.7g · carbohydrate 88.2g · fat 33.7g · sodium 926.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use rice that has cooled slightly rather than freshly cooked rice so it clumps less in the pan.
Tips: Cook the chicken thoroughly before adding the rice so the fried rice doesn’t become soggy.
Tips: If the sauce starts sticking to the pan, add water one tablespoon at a time to adjust the consistency.
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Ingredients (1 serving)
- Chicken thigh — 100 g
- Rice — 210 g
- Cabbage — 70 g
- Onion — 40 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Gochugaru — 1 tsp
- Garlic — 2 pc
- Green onion — 20 g
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Seaweed — 2 sheet
- Sesame seeds — 1 tsp