Kimchi Chicken Fried Rice
Bold, spicy, and comforting, this kimchi chicken fried rice is a one-pan wonder packed with Korean flavors, juicy chicken, and satisfying rice.
Equipment
- Large pan or wok
- Spatula
Ingredients
- 1.25 cups sushi rice (230g), cooked and cooled
- 2 pieces chicken thighs diced
- 2/3 cup kimchi chopped
- 1/2 onion finely chopped
- 2 tsp ginger finely chopped
- 2 cloves garlic crushed
- 1 carrot grated
- 1 red pepper diced
- 3 eggs beaten
- 1.5 tbsp oil groundnut or vegetable oil
Instructions
- Cook the rice if not already done. Let it cool completely.
- Heat 1 tbsp oil in a large pan. Add onion and ginger. Cook until fragrant.
- Add chicken and stir-fry until golden and cooked through.
- Add carrot, pepper, garlic, and kimchi. Stir-fry 2–3 minutes.
- Push ingredients to the side. Add oil and scramble eggs in the empty space.
- Add the cold rice and mix in gochujang, soy sauce, and kimchi juice. Stir well.
- Cook 2–3 minutes more, stirring often. Serve hot with toppings if desired.
Notes
Use cold rice for best texture. Customize with tofu or extra veggies for variety.
