@fit_foodie_lulu: KOREAN BBQ CHICKEN & GARLIC FRIED RICE 🔥😍 Craving a takeaway but trying to hit your protein goals? This Korean BBQ Chicken & Garlic Fried Rice delivers all the sweet, sticky, savoury flavours and packs 54g of protein per serve. Macros (serves 4) • 590kcal • 54g P • 61g C • 12g F Ingredients: For the chicken: • 600g chicken tenders • 1 tbsp corn starch • 1 tsp each onion powder, garlic powder, chicken stock powder and ½ tsp white pepper Sticky Korean BBQ Sauce: • 2 tbsp of gochujang paste • 3 tbsp reduced sugar ketchup • 2 tbsp honey • 2 garlic cloves minced • 1 tbsp ginger paste • 1 tablespoon rice wine vinegar • 1 tablespoon soy sauce • 2 tsp sesame oil • 3 tbsp water For the rice: • 3 cups day old, cooked rice • 1 red pepper finely diced • ½ cup peas • 1/2 cup corn kernels • 6 cloves garlic minced • ½ onion finely diced • 1/3 cup spring onions finely sliced • 2 eggs beaten • 2 tsp sesame oil • 2 tbsp soy sauce • 2 tsp chicken stock powder Optional garnish: Sesame seeds and fresh chili. Method 1. Heat sesame oil in a large pan or wok. Cook onion for 3 minutes, then add garlic and stir until fragrant. 2. Add red pepper and corn and cook for 2–3 minutes. Push everything to one side, add the eggs and scramble. 3. Add the rice, soy sauce and chicken stock powder. Stir-fry until heated through and well combined. Stir through the peas and spring onions and cook for 1 minute. Taste and season. Remove from heat and keep warm. 4. Toss chicken with corn starch, seasonings and a drizzle of oil. Mix all Korean BBQ sauce ingredients in a bowl. 5. Cook chicken in a non-stick pan over medium-high heat until golden and cooked through. Remove from the pan. 6. Add the BBQ sauce to the same pan and simmer for 2–3 minutes until slightly thickened. Return the chicken and toss to coat. Divide the fried rice between 4 bowls and top with the sticky Korean BBQ chicken. Sprinkle with sesame seeds and garnish with fresh chili.

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Sunday 21 June 2026 08:18:51 GMT