chicken bulgogi fried rice with asparagus and mushrooms

I had to cook a quick dinner tonight because I had stuff to do around the house.

I looked through the fridge and found a couple of pieces of chicken breast and asparagus. I also had some left over rice. See, we always keep any left over rice in a container so when I have enough rice, I cook fried rice.

Which was what I thought I would cook tonight. But I couldn’t decide what I was going to use to flavor the dish because I was a bit tired of the oyster sauce-light soy-sesame oil combination.

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I found some bulgogi sauce in the fridge and decided I was going to use that. At the end of the day, I am not a purist so I tend to mix and match seasonings to find a flavor profile I like, which, in this case, happens to be a combination of bulgogi and kalbi marinade.

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Hey, as long as it is tasty it does not matter how one combines sauces, right? 😀

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So here are the step-by-step instructions on how to cook this dish.

In a bowl, marinate the chicken with bulgogi sauce, spicy kalbi sauce, salt, black pepper and sesame oil. Set this aside.

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In a wok, stir-fry the minced garlic for 30 seconds.

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Add the chicken and stir-fry for a minute.

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Add asparagus and mushrooms.

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Stir to combine, and to wilt the mushroom.

Add the rice and lower the heat. Stir until well-mixed.

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Add more coarsely ground black pepper if you wish.

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You can either serve it immediately (I served the rice with some kimchi) or keep the rice warm in the rice cooker to serve at a later time.

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It’s really yummy! And a very nice chance from normal fried rice.

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Chicken Bulgogi Fried Rice With Asparagus And Mushrooms
Serves 2
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Ingredients
  1. 1 piece chicken breast (2 halves), skin removed and cubed
  2. 1 pack asparagus, cut into 2cm pieces
  3. 50g mushroom, sliced
  4. 3 cloves garlic, minced
  5. 2 cups rice - I used over-night Jasmine rice
  6. 2 cups water
Marinade for the chicken
  1. 2 tablespoons bulgogi marinade
  2. 2 tablespoons spicy kalbi marinade (or substitute with 2 tablespoons bulgogi marinade)
  3. 1/4 teaspoon salt
  4. 1/8 teaspoon black pepper
  5. 1/2 teaspoon sesame oil
For the garnish
  1. Kimchi
  2. Spring onion, chopped
Instructions
  1. In a bowl, marinate the chicken with bulgogi sauce, spicy kalbi sauce, salt, black pepper and sesame oil. Set this aside.
  2. In a wok, stir-fry the minced garlic for 30 seconds.
  3. Add the chicken and stir-fry for a minute.
  4. Stir to combine, and to wilt the mushroom.
  5. Add the rice and lower the heat. Stir until well-mixed.
  6. Add more coarsely ground black pepper if you wish.
Notes
  1. You can either serve it immediately (I served the rice with some kimchi) or keep the rice warm in the rice cooker to serve at a later time.
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