|300 g||chicken breasts, cut into small pieces|
|½ cup||Tops soy sauce|
|¼ cup||Tops sugar|
|¼ cup||garlic, minced Cooking for Fun black pepper, to taste|
|200 g||carrots. julienned|
|200 g||cucumber julienned|
|200 g||bean sprout|
|2 cups||Cooking for Fun rice|
|3 tbsp||Ottogi Vegetable Rice Friend (for seasoning on rice)|
|¼ cup||gochujang, Chilli bean paste|
|4 pcs||Cooking for Fun eggs|
|¼ cup||chopped spring onion|
- Marinate chicken with soy sauce, garlic and sugar add pepper for 1 hour.
- Mix carrot with salt set aside for 5 minutes and rinse. Do the same as cucumber.
- In a frying pan, stir fry marinated chicken until cooked and keep warm. Then sauté spinach and bean sprout with salt and sesame oil.
- Put rice in hot stone bowl. Arrange cooked chicken, vegetable around the rice. Put gochujang and raw egg yolk in the middle. Sprinkle with Ottogi vegetable rice friend.