Sorry, no pics.
Ckicken
4 Skinless & Boneless Chicken Thighs
1/4 Cup Orange Juice
2 TBS EVOO
2 TBS Sake
1/2 Cup Dark Korean Soy Sauce
Sriracha Hot Sauce to Taste
Place all ingredients in a quart ZipLoc bag and shake well. Remove as much air as possible and allow chicken to marinate for 3 to 4 hours under refrigeration. Remove from marinade and dry off as much as possible. Grill over a medium fire until done. When cooked, chop the chicken thighs into medium sized pieces and reserve.
Fried Rice
1 Cup Koshihikari Short Grained Rice (Jasmine Rice works well also)
Salt
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1/2 Cup Finely Diced Carrot
1 TBS Finely Minced Garlic
1 Egg, Scrambled
2 TBS Dark Korean Soy Sauce
Cooked Chicken Thighs
Grapeseed Oil
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In a large stock pot, bring 6 to 8 quarts of salted water to a full boil. Add the rice (can be rinsed ahead of time if desired) and cook for 8 minutes.
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Pour rice into a collander and use a silicone spatula to break apart any clumps and allow the rice to cool.
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Heat a large wok over high heat for two minutes and add enough grapeseed oil to coat the sides.
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Quickly stir fry the carrot for about 1 minute. Add the peas and corn and stir fry for another minute.
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Add the garlic and cook for 30 seconds.
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Add the rice and scrambled egg and stir to combine all the ingredients.
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Pour in the soy sauce slowly around the egdes of the rice in the wok and stir quickly.
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Add the chicken and allow to come back to service temp.
Optional: Toasted Sesame Seeds on top.