Rice Dishes

Fragrant Chicken Fried Rice with Wood Ear Mushrooms

Name: Fragrant Chicken Fried Rice with Wood Ear Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Potato; 10 g Cucumber; 5 g Wood ear mushrooms; 15 g Chicken; 10 g Chicken stock; 50 g Cooked rice; 9 g Green onion; 1 g Vegetable oil; a pinch Salt

향향 볶음밥

Fried rice with green onion, diced chicken simmered in stock, potato, cucumber and wood ear mushrooms, seasoned lightly with salt. Other mushrooms can be used instead of wood ear.

🇰🇷 A twist on Kimchi Bokkeumbap — see the classic kimchi fried rice recipe →

Fragrant Chicken Fried Rice with Wood Ear Mushrooms

20mPrep

15mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Korean MushroomsShiitake, enoki, king oyster and other everyday mushrooms 🛒 Shop on Amazon
Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Dice the chicken.

Fragrant Chicken Fried Rice with Wood Ear Mushrooms — step 1

Dice the potato and cucumber, and soak the wood ear mushrooms in water.

Fragrant Chicken Fried Rice with Wood Ear Mushrooms — step 2

Stir-fry the chicken in an oiled pan, then add the chicken stock.

Fragrant Chicken Fried Rice with Wood Ear Mushrooms — step 3

When the chicken is cooked, add the potato and mushrooms, simmer, then drain.

Fragrant Chicken Fried Rice with Wood Ear Mushrooms — step 4

In a clean oiled pan, stir-fry the rice with sliced green onion.

Fragrant Chicken Fried Rice with Wood Ear Mushrooms — step 5

Add the cucumber, chicken, potato, mushrooms and salt and stir-fry.

Fragrant Chicken Fried Rice with Wood Ear Mushrooms — step 6

📊 Nutrition Facts (per serving)

104Calories (kcal)

18.9 gCarbs

5.6 gProtein

1.3 gFat

10 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.