Kimchi Chicken Fried Rice (Print Version)
An easy dish mixing chicken, kimchi, and crispy fried rice, done in 35 minutes. Bold and tangy flavors in every bite.
# Ingredients:
→ Proteins
01 -
2 eggs, large size
02 -
300 grams of boneless chicken thigh, diced into small chunks
→ Rice and Kimchi
03 -
1 cup finely chopped kimchi
04 -
2 spoons of kimchi brine
05 -
3 cups cooled, day-old white rice
→ Aromatics and Seasonings
06 -
1 spoon sesame oil
07 -
A pinch of salt (adjust to taste)
08 -
A tablespoon of grated fresh ginger
09 -
2 spoons soy sauce
10 -
Chopped green onions, separate whites and greens (3 stalks)
11 -
1 tablespoon Korean chili flakes (gochugaru)
12 -
2 spoons neutral oil for cooking
13 -
2 minced garlic cloves
# Directions:
01 -
Mix chicken pieces with gochugaru and a splash of soy sauce (1 tablespoon) in a bowl. Let it sit for about 10 minutes.
02 -
In a hot pan over medium heat, warm 1 tablespoon of vegetable oil. Cook the chicken till it’s browned, around 5 minutes. Set aside once done.
03 -
Using the same pan, add what’s left of the vegetable oil. Toss in garlic, ginger, and the white part of your green onions. Stir until they start to smell great, about 30 seconds.
04 -
Pour in the kimchi and stir it for a few minutes. Then, dump the rice and break it up as you cook. Stir-fry for 3 minutes, letting it crisp up. Add gochugaru, soy sauce, and kimchi juice.
05 -
Add your chicken back to the pan. Push everything aside to make a space for the eggs. Crack them in, scramble them, then mix everything well. Finish with sesame oil, green onion tops, and check if it needs more salt.
# Notes:
01 -
For crispy rice, use leftover rice from the day before.
02 -
Less gochugaru means milder heat, so adjust to your liking.
03 -
Swap the chicken for another protein or throw in more veggies if you prefer.