Chicken Fried Rice with Korean Hot Sauce

Chicken Fried Rice with Korean Hot Sauce

You will not need to buy fried rice again with this easy to recreate chicken fried rice recipe!

  • Gluten-Free
  • Prep Time 10 Minutes
  • Serves: 4


  • 4 Cups cooked white rice (day old cold rice)
  • 250g Chicken thigh (cut into 1-inch chunks)
  • ¼ Cup Soy sauce (Gluten-free)
  • 2 Tbsp sherry vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Garlic
  • 1 tsp Ginger
  • 1 Tsp Coriander powder
  • 1 Tbsp Korean Hot Sauce or Thanatos
  • 1 Tbsp Gochujang (Optional & add heats)
  • 2 Tbsp Sesame oil, plus 2 Tbsp for the wok
  • 2 Spring onions (the white part sliced across)
  • ½ Tsp ground black pepper
  • Pinch of salt
  • ½ Red capsicum (roughly diced)

To Serve

  • Spring onions (green part chopped)
  • 1 Red chilli (sliced)(optional)
  • A few sesame seeds
  • 2 Tbsp fresh coriander (roughly chopped)
  • Korean Hot Sauce


Cook the rice a day before and leave in the fridge.

Get a small bowl and mix soy sauce, salt & pepper, ginger, garlic, coriander powder, honey, 2 tbsp sesame oil, Korean hot sauce, gochujang, and sherry vinegar.

Heat 1 tbsp sesame oil in the wok on a medium to high heat, next, add the chicken and cook for around 6 minutes until cooked, now remove the chicken and pop into a bowl and set aside.

Now put the wok on high heat with 1 tbsp sesame oil and pop in the capsicum and spring onion (white part), cook for 1-2 minutes. Next, add in the rice and fry (add more oil if the wok is too dry) for around 4 minutes, keep moving the rice around the wok so it does not stick or burn.

Now add the sauce mixture and cook for 1 minute and then add the chicken and cook for another 2 minutes until the chicken is hot.

Serve in a bowl with sesame seeds, spring onion (green part), red chilli, fresh coriander and Korean hot sauce.


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