Kimchi Fried Rice with Chicken
Indulge in the delightful flavors of Kimchi Fried Rice with Chicken, a vibrant dish that combines tangy kimchi, tender chicken, and perfectly cooked rice for a satisfying meal. This quick and easy recipe is perfect for busy weeknights or casual gatherings. With its bold taste and comfort-food appeal, it can be easily adapted to suit various tastes. Whether enjoyed as a main course or paired with fresh vegetables and pickled sides, this Kimchi Fried Rice will elevate your dining experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
- 3 cups day-old cooked white rice
- 300 g boneless, skinless chicken thighs
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
- 3 green onions (chopped)
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
- 2 large eggs
- Salt to taste
Instructions
- Marinate chicken with soy sauce and gochugaru for 10 minutes.
- Heat vegetable oil in a large skillet over medium-high heat; cook chicken until golden brown. Set aside.
- Sauté garlic, ginger, and white parts of green onions until fragrant.
- Stir-fry kimchi for 2-3 minutes until caramelized.
- Add day-old rice; stir-fry for 3-4 minutes.
- Incorporate kimchi juice, remaining soy sauce, and gochugaru.
- Return cooked chicken to the pan and mix well.
- Scramble eggs in the center of the pan; mix into rice when cooked.
- Drizzle sesame oil and add green onion tops; stir well.
- Season with salt to taste and serve hot.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 210mg
Find it online: https://myrecipesbook.com/kimchi-fried-rice-with-chicken/