Quick Chicken Radish Fried Rice
Quick Chicken Radish Fried Rice
Chef Jung Sang-hoon’s Chicken Radish Fried Rice (from Pyeonstaurant) with 2 Eggs & Yuzu Pickles!
I recreated Chef Jung Sang-hoon’s Chicken Radish Fried Rice and Yuzu Pickles featured on the TV show ‘Pyeonstaurant’! This is an incredibly easy and quick fried rice recipe that can be prepared in just 10 minutes. Get ready for a super savory and light chicken radish fried rice paired with a refreshing, Japanese-style yuzu pickle recipe! It’s perfect for a speedy and delicious meal.
Chicken Radish Fried Rice- 1 instant rice bowl (warmed)
- 1 pack of chicken radish pickles (approx. 150-200g)
- 2 eggs
- 1 pinch of salt
- 4 Tbsp cooking oil
Refreshing Yuzu Pickles- 60g pickled radish (danmuji)
- 1 Tbsp yuzu marmalade
- 0.5 Tbsp vinegar
- A little chopped green onion (optional)
- 60g pickled radish (danmuji)
- 1 Tbsp yuzu marmalade
- 0.5 Tbsp vinegar
- A little chopped green onion (optional)
Cooking Instructions
Step 1
First, prepare all the ingredients for both the fried rice and the yuzu pickles. Having everything measured and ready beforehand will make the cooking process much smoother.
Step 2
Place the warmed instant rice into a wide bowl. Be careful not to use rice that’s too hot, as it might cook the eggs prematurely. Crack 2 fresh eggs directly into the bowl with the rice.
Step 3
Using a spatula or spoon, gently mix the rice and eggs until each grain of rice is evenly coated with the egg mixture. This coating helps the rice grains stay separated and prevents clumping when stir-frying, leading to a fluffier fried rice.
Step 4
Chicken radish pickles can have a strong sweet and sour flavor. To balance this for the fried rice, lightly rinse them under cold water before using. This will help tone down the intense sourness slightly.
Step 5
It’s crucial to remove as much moisture as possible from the rinsed chicken radish pickles. Finely chop them, then place them on paper towels and press firmly to squeeze out all the excess liquid. Excess moisture can make the fried rice soggy.
Step 6
Heat about 4 tablespoons of cooking oil in a pan over medium heat. Add the egg-coated rice and stir-fry for about 3 minutes, breaking up any clumps with your spatula or chopsticks. Continue to cook until the egg is cooked through and the rice grains are separate and fluffy.
Step 7
Add a pinch of salt to the stir-fried egg rice to season. Since the chicken radish pickles already contain seasoning, use salt very sparingly to maintain a balanced flavor.
Step 8
Now, it’s time to add the finely chopped chicken radish pickles, from which you’ve removed excess moisture. Stir-fry them with the rice for a few minutes. The crunchy texture and sweet-sour taste of the pickles will add wonderful flavor to the fried rice.
Step 9
Continue to stir-fry for another 2 to 3 minutes after adding the chicken radish. Your savory and light Chicken Radish Fried Rice is now complete! Ensure the rice grains are nicely separated and cooked through.
Step 10
Let’s make the Yuzu Pickles. Rinse the pickled radish (danmuji) lightly to reduce some of its pickling brine flavor. Then, thinly slice them into half-moon shapes, making them easy to eat.
Step 11
In a bowl, combine the sliced danmuji with 1 tablespoon of sweet yuzu marmalade and 0.5 tablespoon of vinegar. If you don’t have yuzu marmalade, you can substitute with yuzu juice and a little sugar.
Step 12
Optionally, add a small amount of chopped green onion. Mix everything together thoroughly until well combined. Your refreshing and fragrant Yuzu Pickles are ready!
Step 13
Finally, plate your delicious Chicken Radish Fried Rice and Yuzu Pickles attractively. You can arrange the yuzu pickles like flower petals for an even more appealing presentation. Enjoy your meal!
