Chicken Fried Rice with Hot Sauce

Chicken Fried Rice with Hot Sauce

Chicken Fried Rice with Korean Hot Sauce

You will not need to buy fried rice again with this easy to recreate chicken fried rice recipe!

  • Gluten-Free
  • Prep Time 10 Minutes
  • Serves: 4


  • 4 Cups cooked white rice (day old cold rice)
  • 250g Chicken breasts (sliced thinly)
  • 1 Tsp Garlic (minced)
  • 1 tsp Ginger (minced)
  • 2 Tbsp Light Gluten-Free soy sauce
  • ½ Brown onion (diced finely)
  • ½ Red capsicum (diced)
  • ½ Yellow capsicum (diced)
  • 1 Carrot (peeled)
  • 3 Tbsp Little God Rye – Spicy Sweet & Sour Ketchup Sauce
  • 2 Tbsp Sesame oil, plus 2 Tbsp for the wok
  • 2 Spring onions (the white part sliced across)
  • ½ Tsp ground black pepper
  • Pinch of salt
  • 1 Tbsp Thai Chilli Jam (optional)

To Serve

  • Spring onions (green part chopped)
  • 1 Red chilli (sliced)(optional)
  • A few sesame seeds
  • 2 Tbsp fresh coriander (roughly chopped)
  • Korean Hot Sauce
  • 1 Tbsp Thai Chilli Jam (optional)


Cook the rice a day before and leave in the fridge.

Heat 1 tbsp sesame oil in the wok on a high heat, next, add the chicken and cook for around 2 minutes until cooked, now remove the chicken and pop into a bowl and set aside.

Now put the wok back on high heat with 1 tbsp sesame oil and pop in the onion, carrot and cook for 1 minute and then add the garlic and ginger and cook for another 30 seconds and then add the capsicum and spring onion (white part), cook for 1 minute. Next, add in the rice and fry (add more oil if the wok is too dry) for around 4 minutes, keep moving the rice around the wok so it does not stick or burn.

Now add the Little God Rye, Thai Chili Jam and cook for 1 minute and then add the chicken and cook for another 2 minutes until the chicken is hot.

Serve in a bowl with sesame seeds, spring onion (green part), red chilli, fresh coriander Korean hot sauce and Thai Chili Jam.

Buy the two sauces in a pack here -

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