Chicken and Perilla Leaf Fried Rice recipe - ingredients, nutrition and when to eat it
This home-style bowl is made by stir-frying chicken and perilla leaves with rice. The fragrant leaves complement the savory chicken, and gochujang seasoning…
This home-style bowl is made by stir-frying chicken and perilla leaves with rice. The fragrant leaves complement the savory chicken, and gochujang seasoning adds a gentle heat. It's a satisfying choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 408.5g serving): 648.4 kcal · protein 27.6g · carbohydrate 80.9g · fat 21.8g · sodium 909.7mg
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: Add the perilla leaves after turning off the heat to preserve their aroma.
Tips: If the rice is clumped together, warm it briefly in the microwave and loosen it before frying.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Boneless chicken thighs — 100 g
- Perilla leaves — 5 sheet
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp