Chicken Fried Rice
Chicken Fried Rice is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $31.04 total, $7.76 per serving
Ingredients
- 1 pound Chicken Thighs (boneless, skinless, cut into ½‑inch cubes)
- 2 tablespoons Avocado Oil (for high‑heat frying)
- 1 teaspoon Cornstarch (light coating for chicken)
- 3 tablespoons Kinder's Korean Barbecue Sauce (soy‑garlic‑ginger flavored)
- 1 small Onion (diced)
- 3 stalks Green Onions (chopped, white and green parts separated)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (minced)
- 3 large Eggs (beaten)
- 1 tablespoon Unsalted Butter (for sautéing veggies)
- ½ cup Carrot (diced small)
- ½ cup Broccoli Florets (cut into bite‑size pieces)
- 4 cups Cauliflower Rice (pre‑riced or grated cauliflower, dried)
- 1 teaspoon Sesame Oil (adds nutty flavor)
- 1 tablespoon Oyster Sauce (rich umami)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 1 teaspoon Spicy Chili Paste (such as gochujang or sriracha)
- ½ teaspoon Salt (to taste)
- ¼ teaspoon Black Pepper (freshly ground)
Instructions
Prepare Chicken
Pat chicken thigh cubes dry, season lightly with salt and pepper, toss with cornstarch, then drizzle with avocado oil and set aside.
Time: PT3M
Heat Wok and Cook Chicken
Heat the wok over high heat until smoking, add a splash of avocado oil, then add the chicken in a single layer. Let it sear undisturbed for 2 minutes, then stir‑fry until just cooked through, about 3 more minutes. Transfer to a plate.
Time: PT5M
Temperature: high
Add Korean BBQ Sauce
Return the wok to the heat, pour in the Korean barbecue sauce, stir quickly to coat the pan, then set the sauce aside for later addition.
Time: PT1M
Temperature: high
Sauté Aromatics
Add a little more oil if needed, then add diced onion, white parts of green onions, minced garlic and ginger. Stir‑fry until fragrant and the onion becomes translucent, about 2 minutes.
Time: PT2M
Temperature: high
Scramble Eggs
Push the aromatics to the side of the wok, add the beaten eggs and scramble quickly until just set. Remove and set aside with the chicken.
Time: PT2M
Temperature: high
Cook Vegetables
Add butter to the wok, then toss in the carrots, broccoli florets, and the green‑part of the green onions. Stir‑fry for 2–3 minutes until they are bright‑colored but still crisp.
Time: PT3M
Temperature: high
Add Cauliflower Rice and Seasonings
Stir in the cauliflower rice, sesame oil, oyster sauce, soy sauce, spicy chili paste, and a pinch of salt. Mix thoroughly and cook for another 3 minutes, allowing the cauliflower to soften but not turn mushy.
Time: PT3M
Temperature: high
Combine All Components
Return the scrambled eggs and cooked chicken (with the set‑aside BBQ sauce) to the wok. Toss everything together until evenly combined and heated through, about 2 minutes.
Time: PT2M
Temperature: high
Plate and Serve
Transfer the fried rice to serving plates, garnish with extra chopped green onions if desired, and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Low‑Carb, Keto‑Friendly, Gluten‑Free if tamari used, Contains Dairy, Contains Eggs
Allergens: Eggs, Soy, Shellfish (oyster sauce), Dairy (butter)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Avocado Oil: Canola oil, vegetable oil
- Instead of Cornstarch: All‑purpose flour
- Instead of Kinder's Korean Barbecue Sauce: Gochujang mixed with soy sauce, store‑bought Korean BBQ sauce
- Instead of Onion: shallot
- Instead of Green Onions: chives
- Instead of Garlic: garlic paste
- Instead of Fresh Ginger: ground ginger
- Instead of Eggs: egg whites
- Instead of Unsalted Butter: olive oil
- Instead of Carrot: daikon radish
- Instead of Broccoli Florets: snow peas
- Instead of Cauliflower Rice: regular rice, shredded cabbage
- Instead of Sesame Oil: peanut oil
- Instead of Oyster Sauce: hoisin sauce
- Instead of Soy Sauce: tamari
- Instead of Spicy Chili Paste: red pepper flakes
- Instead of Salt: soy sauce
- Instead of Black Pepper: white pepper
Equipment Needed
- Wok
- Spatula or Wooden Spoon
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Measuring Spoons
- Plate for resting ingredients (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Ensuring the wok is extremely hot before adding chicken
- Drying the cauliflower rice to prevent sogginess
- Coating chicken with cornstarch for crisp texture
- Adding the Korean BBQ sauce at the right moment to avoid burning
Chef Tips from the Video
- Use a well‑seasoned carbon steel wok for the best sear
- Add a splash of water and cover for 30 seconds if vegetables are too firm
- Finish with a drizzle of toasted sesame oil for extra aroma
Troubleshooting
Cauliflower rice turns soggy
Pat the cauliflower rice dry before cooking and avoid adding too much liquid sauce.
Chicken is dry or undercooked
Cook chicken quickly over high heat and remove as soon as it is just cooked; it will finish cooking when re‑added.
Dish lacks flavor
Taste after adding sauces and adjust with extra Korean BBQ sauce, soy sauce, or chili paste as needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended as cauliflower rice can become watery when reheated
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Dice all vegetables and store in a sealed container in the fridge for up to 1 day
- Pre‑rice cauliflower and keep it dry on paper towels
- Prepare the Korean BBQ sauce mixture ahead of time
Frequently Asked Questions
What is the cultural significance and history of cauliflower fried rice in Korean cuisine?
While traditional Korean fried rice (bokkeumbap) uses cooked rice, modern low‑carb adaptations replace rice with cauliflower to meet health trends. This fusion respects the Korean technique of stir‑frying seasoned ingredients together, preserving the communal, quick‑meal spirit of Korean home cooking.
What are the traditional regional variations of Korean fried rice (bokkeumbap) across Korea?
In Seoul, bokkeumbap often includes kimchi and pork, while Jeju island versions may feature seafood. The dish varies by region based on locally available proteins and seasonings, but the core method of high‑heat stir‑fry remains constant.
How is Korean BBQ chicken traditionally served in Korean meals?
Korean BBQ chicken (dak galbi) is typically grilled on a tabletop iron plate and served with lettuce wraps, ssamjang, and side dishes (banchan). In this fried rice version, the flavors are incorporated into the stir‑fry, offering a convenient one‑pan adaptation.
What occasions or celebrations is fried rice commonly associated with in Korean culture?
Fried rice is a popular comfort food after holidays, during family gatherings, or as a late‑night snack (anju) alongside drinks. Its quick preparation makes it ideal for busy weekdays and post‑BBQ leftovers.
What authentic Korean ingredients are essential for this dish versus acceptable substitutes?
Authentic ingredients include Korean barbecue sauce (or a mix of gochujang, soy, garlic, and ginger), sesame oil, and oyster sauce. Substitutes can be regular soy‑garlic sauce, hoisin sauce, or a homemade blend of soy, honey, and garlic if Korean sauces are unavailable.
What other Korean side dishes pair well with this Korean BBQ Chicken Cauliflower Fried Rice?
Serve with kimchi, pickled radish (danmuji), Korean cucumber salad (oi muchim), or a simple seaweed soup (miyeok guk) to balance the richness of the fried rice.
What makes this cauliflower fried rice special compared to traditional rice‑based bokkeumbap?
Replacing rice with cauliflower reduces carbs dramatically while retaining the familiar texture when properly dried. The dish also absorbs the bold Korean BBQ sauce, delivering the same umami depth with a lighter mouthfeel.
How has Korean fried rice evolved over time in modern Korean cuisine?
Originally a way to use leftover rice, Korean fried rice has evolved with global health trends, incorporating cauliflower, quinoa, or even zucchini noodles. Chefs now experiment with fusion sauces, such as Korean BBQ, to keep the dish contemporary.
What are the most common mistakes to avoid when making Korean BBQ Chicken Cauliflower Fried Rice?
Common errors include adding too much liquid sauce, which makes cauliflower mushy, and overcrowding the wok, which prevents proper searing. Also, over‑cooking the eggs can result in a rubbery texture.
Why does this recipe use cornstarch on the chicken instead of flour?
Cornstarch creates a lighter, crispier coating that adheres quickly in a hot wok, whereas flour can become gummy and absorb more oil, leading to a heavier bite.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop focuses on quick, versatile, and often health‑conscious home cooking tutorials that blend classic comfort foods with modern twists, using minimal equipment and clear step‑by‑step guidance.
Last updated: September 6, 2026
