Can’t handle the heat? 🔥 Then this is your official warning–because this Spicy Bulgogi Plant Chicken Fried Rice brings alllll the heat. And did we mention it only takes 20 minutes to whip up?
4Serves
15 minCook
5 minPrep
Dice the carrots (if using fresh carrot), and thinly slice the scallions, separating the white bottoms and hollow green tops.
Heat a frying pan on medium-high heat. Drizzle with 1-2 tbsp cooking oil and sear the Daring Original Plant Chicken Pieces for 2-4 minutes per side. They are done when they have a nice golden-brown color to them.
Chop the cooked Daring into bite-sized pieces.
Preheat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the peas and carrots and cook for 3-5 minutes. Once tender, remove from skillet.
Lower heat to medium and add a teaspoon of oil to the skillet. Pour in the JUST Egg and scramble like an egg, stirring occasionally, until all the liquid is cooked through.
Once the JUST Egg is cooked, separate to a bowl. In the same pan add another tablespoon of oil and the cold rice. Mix until the rice is coated with the oil. Add the cooked veggies, sliced white bottoms of the scallions, Omsom Korean Spicy Bulgogi sauce, JustEgg and diced Daring pieces. Stir-fry everything together until heated through.
Add to your meal prep into four storage containers, and garnish with the sliced green tops of the scallions. This dish will keep in the refrigerator for up to 4 days.
Keep an extra packet of Omsom’s Korean Spicy Bulgogi sauce on hand to add at time of eating the dish.
