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Chicken Fried Rice (Seoul) Recipe

Ingredients

1 tablespoon vegetable oil

2 jalapeno peppers, seeded and seeded

1 teaspoon garlic salt

2 cups water

1 (15 ounce) can chicken broth

3 cloves garlic, minced

1 teaspoon minced fresh ginger root

2 teaspoons soy sauce

1 pinch hot pepper sauce

1 pinch Worcestershire sauce

1 teaspoon baby white pepper flakes

1 teaspoon honey mustard

1 teaspoon paprika

Directions

Heat oil in a saucepan over medium heat. Add jalapeno peppers and garlic salt; stir until peppers are just tender. Stir in the water, broth, garlic, ginger, soy sauce, pepper sauce and Worcestershire sauce. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes, stirring occasionally, until rice is tender.

Remove from heat. Stir in chicken broth and rice. Reduce heat to medium and simmer, stirring occasionally, for 1/2 hour. Stir in baby white pepper flakes, honey mustard and paprika.

Comments

Mam2Ba! writes:

⭐ ⭐ ⭐ ⭐ ⭐

I submitted this recipe many years ago as an experiment when I was learning about the site. It is great as-is but I changed the proportions on the toasted sesame seeds to be a bit higher in the cooking time and also added garlic powder. This gives it a great flavor. I did not have garlic powder because I did not have garlic powder bottles. I'm not sure if the paste makes a difference. Either way, I did not find the sauce to be lacking. I would recommend it for any toasty weather day.