Recipe: Korean BBQ Chicken Rice

Korean BBQ Chicken Rice



  • 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


  • 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.