Ingredients:

  • 3 tbsp Gochujang
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp water
  • 3 cups cooked short-grain white rice, chilled overnight
  • 2 tbsp vegetable oil
  • 1 lb chicken breast, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup white onion, finely diced
  • 1/2 cup carrots, small diced
  • 1/4 cup frozen peas, thawed
  • 2 large eggs
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together 3 tbsp Gochujang, 1 tbsp reduced-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, and 1 tsp water until smooth; set aside.
  2. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 1/2 cup diced onion and 1/2 cup diced carrots, stir-frying for 3 minutes until the onions are translucent.
  3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
  4. Increase heat to high and add 1 lb diced chicken breast. Stir-fry for 4-5 minutes until the chicken is opaque, just beginning to brown on the edges, and reaches a safe internal temperature of 165°F (74°C).
  5. Add 1/4 cup thawed frozen peas and toss briefly to combine.
  6. Push the chicken and vegetable mixture to the sides of the pan. Pour the prepared Gochujang sauce into the center and let it bubble for 10 seconds, then quickly stir everything together until the protein is evenly coated.
  7. Add 3 cups chilled cooked short-grain white rice to the pan. Using a spatula, press and break apart any clumps, and stir-fry continuously for 3-5 minutes until every grain is coated and begins to slightly crisp.
  8. Push the rice to one side of the pan. Crack 2 large eggs into the empty space and scramble quickly. Once the eggs are set but still moist, fold them into the rice and remove from heat.
  9. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.