Chicken & Veggie Fried Rice Bowl
Here's a healthy and well-rounded dish that's not just kid-friendly, but designed with kids in mind. Chef Esther's veggie fried rice features carrots, corn, and peas, plus fluffy scrambled eggs, and gets served with juicy roasted chicken thighs for added protein. A side of sweet & savory bibimbap sauce is the perfect finishing touch to drizzle on top.
Nutritional facts
Protein
23g
Carbs
39g
Calories
390kcal
Fat
16g
Ingredients
Cane Sugar, Chicken Thigh, Butter, Extra Virgin Olive Oil, Toasted Sesame Oil, Calrose Rice, Corn, Garlic, Egg, Onion, Light Soy Sauce, Kosher Salt, Green Peas, Carrots, Toasted Sesame Seeds
Contains milk, eggs, cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
4.1
Based on 54 reviews
Trinette · 01/30/25
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About Esther Choi
Chef Esther Choi, chef/owner of mŏkbar, mŏkbar Brooklyn, and mŏkbar Midtown, as well as chef/partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother's cooking, she believes that food is the ultimate expression of a country's culture. Choi seeks to offer guests an understanding and appreciation of Korean food and culture, from its history and social customs, to its language, geography, and arts, Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Choi has been hailed as a 'New Rising Chef' by Food Republic and was named a 'Zagat 30 under 30' NYC Culinary Rockstar in 2015.
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