Street Food Firecracker Fried Rice

Allergens

Egg, Soy

Ingredients

• 2 cups cooked jasmine rice, cold
• 1 tablespoon vegetable oil
• 1/2 cup diced chicken or pork (optional)
• 1/2 cup frozen peas and carrots
• 1/4 cup chopped green onions
• 3 large eggs
• 2 teaspoons gochujang (Korean chili paste)
• 1 teaspoon soy sauce
• 1 tablespoon chopped cilantro
• Salt, to taste

Instructions

1. In a non stick wok or large pan, heat the oil over medium high heat.
2. Add the chicken or pork (if using) and cook until browned. Remove from pan and set aside.
3. In the same pan, add frozen peas and carrots, and cook for 2 minutes or until heated through.
4. Push vegetables to one side of the pan, and crack the eggs into the empty half. Scramble eggs until cooked.
5. Add rice, gochujang, and soy sauce to the pan, stirring well to combine. Cook for 3 4 minutes, or until rice is heated through.
6. Add chopped green onions and cooked meat (if using) to the rice mixture. Stir well to combine.
7. Remove from heat, sprinkle with cilantro, and serve immediately.

Chef’s Insight

The secret to this dish lies in using cold, cooked rice and the right balance of spices.

Notes

Adjust the amount of gochujang to your desired spice level.