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Kimchi Fried Rice with Chicken

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Experience the vibrant flavors of Kimchi Fried Rice with Chicken, a delightful dish that brings the tangy kick of kimchi together with tender chicken and crispy rice. This quick and easy recipe is perfect for busy weeknights or when you crave a comforting meal. Within just 35 minutes, you can create a customizable dish that allows you to add your favorite vegetables and adjust the spice level to suit your palate. The one-pan preparation not only saves time during cooking but also makes cleanup a breeze. Enjoy this satisfying fusion of flavors that promises to impress both family and friends!

Ingredients

Scale
  • 3 cups day-old cooked white rice
  • 1 cup chopped kimchi
  • 2 tablespoons kimchi juice
  • 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (minced)
  • 1 tablespoon grated ginger
  • 3 green onions (chopped – white and green parts separated)
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 2 teaspoons sesame oil
  • 2 large eggs
  • Salt to taste

Instructions

  1. Marinate chicken in soy sauce and gochugaru for 10 minutes.
  2. Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken until golden brown, about 5-6 minutes; remove from pan.
  3. In the same pan, sauté garlic, ginger, and white parts of green onions until fragrant.
  4. Stir-fry kimchi for 2-3 minutes until caramelized.
  5. Add day-old rice, breaking up clumps, and stir-fry for about 3-4 minutes.
  6. Mix in kimchi juice, remaining soy sauce, and gochugaru.
  7. Return chicken to the pan; stir gently to combine.
  8. Create a well in the center of rice; scramble eggs in the well before mixing into rice.
  9. Drizzle sesame oil over the mixture and stir in green onion tops.
  10. Adjust seasoning with salt if needed and serve hot.

Nutrition

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