Ingredients

· 100 ml peanut oil

· 2 eggs

· 1 barbecue chicken

· 2 red chillies

· ½ bunch spring onions

· ¼ savoy cabbage

· 2 garlic cloves

· 120 g rice

· 1 bunch coriander

· 1 tablespoon black sesame seeds

Korean Barbecue Sauce

· ¼ cup light soy sauce

· ¼ cup brown sugar

· 2 garlic cloves

· 3 teaspoons chilli paste

· 3 teaspoons grated ginger

· 2 teaspoons sesame oil

Method

For the barbecue sauce, combine all the ingredients in a bowl and season with pepper. Heat one tablespoon of oil in a pan over high heat. Add the egg and cook, stirring, for a minute or until softly scrambled. Remove from pan and set aside. Add oil to the pan with chicken and half the barbecue sauce. Stir-fry for five minutes until caramelised. Remove from pan and set aside. Add oil to pan with chilli, spring onion, cabbage and garlic. Stir-fry for a minute or until fragrant. Add the rice and remaining barbecue sauce, and cook, stirring, for two minutes to warm through. Increase heat and cook until rice begins to crisp around the edges. Remove from heat and stir through reserved chicken, egg and half the coriander. Divide rice among bowls. Serve topped with sesame, chilli and remaining coriander.