Recipe: Korean BBQ Chicken Rice

INGREDIENTS:

• 100ml peanut oil
• 2 eggs, lightly beaten
• 1 barbecue chicken, meat shredded
• 1 long red chilli, finely chopped, plus extra to serve
• 1/2 bunch spring onions, white and pale green parts chopped
• 1/4 savoy cabbage, outer leaves discarded, finely shredded
• 6 SA button mushrooms, sliced
• 2 garlic cloves, chopped
• 11/3 cups (120g) long-grain rice, cooked
• 1 bunch coriander, leaves picked
• 1 tbs black sesame seeds

Korean BBQ Sauce

• 1/4 cup (60ml) light soy sauce
• 1/4 cup (60g) brown sugar
• 2 garlic cloves, crushed
• 3 tsp chilli paste or sauce
• 3 tsp grated ginger
• 1 tbs rice wine vinegar
• 2 tsp sesame oil

METHOD:

• For the barbecue sauce, combine all the ingredients in a bowl and season with pepper. Heat 1 tbs oil in a wok or large fry pan over high heat. Add the egg and cook, stirring, for 1 minute or until softly scrambled. Remove from pan and set aside.
• Add another 2 tbs oil to the pan with the chicken and half the barbecue sauce. Stir-fry for 5-6 minutes until caramelised. Remove from pan and set aside.
• Add remaining 2 tbs oil to pan with chilli, spring onion, cabbage, mushroom and garlic. Stir-fry for 1 minute or until fragrant. Add the rice and remaining barbecue sauce, and cook, stirring, for 1-2 minutes to warm through.
• Increase heat to high and cook for a further 6 minutes or until rice begins to crisp around the edges. Remove from heat and stir through reserved chicken, egg and half the coriander.
• Divide rice among bowls. Serve topped with sesame, extra chilli and remaining coriander.