Kimchi Fried Rice with Chicken
This Kimchi Fried Rice with Chicken recipe is a delicious and easy Korean-inspired dish that combines the tangy flavor of kimchi with tender chicken and crispy rice.Perfect for a quick weeknight dinner, this meal packs a flavorful punch and can be customized to suit various dietary needs.
Ingredients
- 3 cups day-old cooked white rice
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 300 g about 10 oz 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
- In a small bowl, marinate the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon gochugaru. Set aside for 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove from the pan and set aside.
- In the same pan, add the remaining oil. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
- Add the chopped kimchi and stir-fry for 2-3 minutes until it starts to caramelize.
- Add the day-old rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes, allowing the rice to crisp up slightly.
- Pour in the kimchi juice, remaining soy sauce, and gochugaru. Mix well to combine.
- Add the cooked chicken back to the pan and stir to incorporate.
- Create a well in the center of the rice mixture and crack the eggs into it. Scramble the eggs and then mix them into the rice.
- Drizzle sesame oil over the rice and add the green parts of the green onions. Stir to combine.
- Taste and adjust seasoning with salt if needed.
- Serve hot, garnished with additional green onions if desired.