Description
Kimchi Fried Rice with Chicken is a vibrant and satisfying dish that beautifully combines the spicy tang of kimchi with tender chicken. This one-pan meal is perfect for busy weeknights, offering a delightful balance of textures and flavors that is sure to impress your family or friends. With its quick preparation time and versatile ingredients, you can easily customize it to suit various tastes while enjoying the satisfying crunch of crispy rice. Whether you’re looking for a comforting dinner option or a delicious meal prep idea, this dish delivers on both fronts.
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
- Marinate chicken in soy sauce and gochugaru for 10 minutes.
- Heat vegetable oil in a skillet; cook marinated chicken until golden, then set aside.
- Sauté garlic, ginger, and white parts of green onions until fragrant.
- Add kimchi and stir-fry until caramelized.
- Introduce day-old rice, breaking up clumps; stir-fry until slightly crispy.
- Mix in kimchi juice, remaining soy sauce, and gochugaru.
- Incorporate the cooked chicken; stir to combine everything well.
- Scramble eggs in the center of the pan; mix with rice once cooked.
- Drizzle sesame oil over the dish; add green onion tops before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 140mg