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Fried Rice Bowls with Korean Chicken, Bok Choy & Scallions

  • Yield: 6 servings 1x



For the Chicken:

  • 1 lb chicken tenders, cut into 1-inch cubes
  • Salt and pepper
  • 1 cup flour
  • 2 teaspoons cornstarch
  • 3 tablespoons canola oil
  • 3 tablespoons dark brown sugar
  • 1 tablespoon Korean sweet chili paste
  • 1 tablespoon low-sodium soy sauce
  • ⅓ cup sake, vermouth, or dry white wine
  • 3 garlic cloves, grated
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons toasted sesame oil
  • Toasted sesame seeds, for garnish

For the Rice Bowls:

  • 3 tablespoons canola oil
  • 1 onion, finely diced
  • 3 garlic cloves, grated or finely minced
  • 2 teaspoons grated fresh ginger
  • 2 carrots, finely diced
  • 1 boy choy, chopped
  • 3 eggs, lightly beaten
  • 4 cups cooked and cooled rice (I used brown jasmine; rice fries up best if it is cooked a day before)
  • Soy sauce, to taste
  • Toasted sesame oil, to taste
  • 1 bunch scallions, chopped


For the Chicken:

  1. Season the chicken tenders well with salt and pepper. Whisk together the flour and cornstarch and lightly dredge the chicken pieces in the mixture until they are thoroughly and evenly coated. Heat the oil until it is shimmering in a large skillet or wok. Sear the chicken, in batches, until golden and crispy on all sides. Set aside.
  2. In a small saucepan, whisk together the brown sugar, chili paste, soy sauce, sake, garlic, and ginger. Heat over medium and bring to a gentle simmer. Simmer, stirring occasionally, until the mixture is thick and syrupy, about 5 minutes. Add the sesame oil and sesame seeds and remove from heat. Right before serving, carefully toss the crispy chicken in the warm sauce (See NOTE below).

For the Rice Bowls:

  1. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat (you can use the same one you used for the chicken – just wipe it out first). Add the onion, garlic, and ginger and cook for a minute or so. Add in the carrots and bok choy and cook until tender-crisp, about 5 minutes.
  2. Remove the veggies from the pan and set aside on a plate. Add another tablespoon of oil to the pan and add the eggs, swirling the pan so they coat the bottom evenly and allowing them to set before stirring around and breaking into pieces.
  3. Remove the egg from the pan and add it to the plate of veggies. Add the last tablespoon of oil to the pan and then add the rice. Toss to coat the rice in the oil and then leave it undisturbed for a few minutes so that it can fry up and get crispy. Flip the rice over to try and get as much of it evenly browned/crispy as possible. Once the rice is crispy, return the veggies and eggs to the pan and toss to combine. Season the mixture with soy sauce and sesame oil. Stir in most of the scallions (reserving some for garnish) and remove the rice from the heat.

To Serve:

  1. Place the fried rice mixture in bowls and top with the crispy chicken. Garnish everything with the remaining scallions, more toasted sesame seeds, and another drizzle of soy/sesame oil. Serve immediately.


  1. If you are making this and planning to serve it later or over the course of a couple nights, I recommend keeping the chicken and sauce separate until just before serving. This will help the chicken retain some of its crispy texture. If serving at a later time, just reheat the chicken and sauce separately and then combine right before you want to serve.
  2. The fried rice can easily be made ahead and it reheats beautifully. I like making a large batch of it and eating it throughout the week. It holds up great in the fridge.