Chicken and vegetable bokkeumbap is delicious and nutritious because it has chicken meat, various vegetables, eggs, and rice. Since you get different flavors from the ingredients you don’t need special side dishes to eat with it; just kimchi and any kind of Korean soup will give you a simple but perfect meal. I think it will match with many other foods so you can serve this as a side to a meal from your own country also. For this recipe, I used some Sempio Youndoo (Natural Liquid Seasoning) for extra flavor. Without YounDoo, this fried rice tastes good; however with it the taste is even better. So try it someday.
Yield: 3 Servings
Short Korean Lesson: *^^*
- Mun (문) = Door
- ChangMun (창문) = Window
- 2 Cups Cooked Rice
- 2 Eggs (2 Pinches Salt)
- ½ Cup Onion
- ½ Cup Zucchini
- ¼ Cup Carrot
- ¼ Cup Green Onion
- 3 Tbsp Celery (Optional)
- 2 Tbsp Red (or Green) Sweet Pepper
- ½ Tbsp Garlic
- ½ tsp Salt
- 1 tsp Sesame Seeds
- 1 tsp Youndoo (Optional)
- Some Cooking Oil for Frying
- 1 Cup Chicken Breast
- ½ Tbsp Cooking Wine (Optional)
- ⅛ tsp Salt
- ⅛ tsp Black Pepper
Chop 1 cup of chicken breast into ¼ inch cubes.
For better flavor, marinate the chicken with ½ Tbsp of cooking wine (optional), ⅛ tsp of salt, and ⅛ tsp of black pepper while you are preparing the other ingredients.
Finely chop all of the vegetable ingredients: ½ cup onion, ½ cup zucchini, ¼ cup carrot, ¼ cup green onion, 3 Tbsp celery, 2 Tbsp sweet pepper, and ½ Tbsp garlic.
In a heated pan, fry the marinated chicken until it doesn’t have any pink color anymore.
Add all of the vegetables and 1 Tbsp of cooking oil. Fry it for about 5 minutes on medium-high.
Add 2 cups of cooked rice, or about 11 oz, to the pan. Fry for another 5 minutes. If needed, you can add a little more cooking oil.
In this step, add ½ tsp of salt. Depending on your tastes, you can adjust the amount of saltiness.
Break 2 eggs and add 2 pinches of salt to them. After 5 minutes, push the rice to one side of the pan to make space to cook the eggs. Add some cooking oil. Pour in the egg mixture, and stir to make scrambled eggs. Fry 3 more minutes on high.
For extra flavor, if you have Sempio Youndoo, add about 1 tsp of it to the rice. Mix everything together and turn off the heat. If you don’t have Youndoo, adjust the taste with salt. You can also add a little bit of sesame oil for flavor if you like it.
I decorated the food with sesame seeds and crown daisy leaves. The pretty dishes and decorations make the food look more appetizing. Enjoy!