Gochujang Chicken Fried Rice

Ingredients

• 2 tbsp vegetable oil, divided
• 500g boneless skinless chicken thighs, cut into 2cm pieces
• ¼ tsp salt
• ¼ tsp black pepper
• 2 eggs, lightly beaten
• 1 onion, finely diced
• 1 carrot, cut into small dice
• 1 red pepper, cut into small dice
• 2 cloves garlic, minced
• 2 tsp fresh ginger, finely grated
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 500g cooked and chilled long-grain rice, grains separated
• 150g frozen peas
• 3 spring onions, thinly sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large frying pan or wok over medium-high heat. Season the chicken with the salt and black pepper, then cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
2. Pour the beaten eggs into the same pan. Stir gently for 1–2 minutes until softly scrambled, then transfer them to the plate with the chicken.
3. Add the remaining vegetable oil to the pan. Add the onion, carrot and red pepper, then stir-fry for 5–6 minutes until the onion is translucent and the vegetables are tender with a little bite.
4. Add the garlic and ginger. Cook for 30 seconds until fragrant. Stir in the gochujang, soy sauce, honey and sesame oil, then cook for another 30 seconds until glossy.
5. Add the cooked rice and frozen peas. Stir-fry for 3–4 minutes, breaking up any clumps, until the rice is piping hot and evenly coated in the sauce.
6. Return the chicken and scrambled egg to the pan. Toss for 1–2 minutes until everything is hot. Taste and adjust with a little more soy sauce if needed, then scatter over the spring onions and serve.