Rice Cooker Kimchi Fried Rice
Rice Cooker Kimchi Fried Rice
Ingredients
For the Kimchi Fried Rice
- 2 cups white rice, uncooked
- 6 cups napa cabbage kimchi
- 8 tablespoons kimchi juice
- 2 tablespoons garlic, minced
- 1 pound chicken breast, raw, sliced into thin pieces
- 4 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 2 teaspoons soy sauce
- 1 yellow onion, medium, sliced
- 2 tablespoons gochujang
- 6 leaves napa cabbage, chopped
For Garnish
- 4 green onions, diced
- 4 eggs, boiled for 6 minutes
Instructions
- 1
Begin by preparing your vegetables. Chop the napa cabbage leaves, dice the green onions, and slice the yellow onion.
⏱️ 5 min
- 2
Slice the raw chicken breast into thin, bite-sized pieces.
⏱️ 3 min
- 3
Wash the white rice thoroughly under cold running water until the water runs clear.
⏱️ 2 min
- 4
In your rice cooker pot, combine the washed rice, kimchi juice, napa cabbage kimchi, minced garlic, sliced chicken, sesame oil, sesame seeds, soy sauce, sliced yellow onion, gochujang, and chopped napa cabbage.
⏱️ 5 min
- 5
Close the rice cooker and cook for 25 minutes, or according to your rice cooker's specific instructions for white rice.
⏱️ 25 min
- 6
While the rice is cooking, prepare the jammy eggs. Bring a pot of water to a rolling boil. Carefully add the four eggs and boil for exactly 6 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs.
⏱️ 6 min
- 7
Once the rice cooker cycle is complete, open the lid and thoroughly mix all the ingredients inside the pot using a rice paddle or large spoon.
⏱️ 3 min
- 8
To serve, portion the kimchi fried rice into bowls. Garnish each serving with a quarter of the diced green onions and one halved jammy boiled egg.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Kimchi Fried Rice
For the Kimchi Fried Rice
- 2 cups white rice, uncooked
- 6 cups napa cabbage kimchi
- 8 tablespoons kimchi juice
- 2 tablespoons garlic, minced
- 1 pound chicken breast, raw, sliced into thin pieces
- 4 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 2 teaspoons soy sauce
- 1 yellow onion, medium, sliced
- 2 tablespoons gochujang
- 6 leaves napa cabbage, chopped
For Garnish
- 4 green onions, diced
- 4 eggs, boiled for 6 minutes
Instructions
- 1
Begin by preparing your vegetables. Chop the napa cabbage leaves, dice the green onions, and slice the yellow onion.
⏱️ 5 min - 2
Slice the raw chicken breast into thin, bite-sized pieces.
⏱️ 3 min - 3
Wash the white rice thoroughly under cold running water until the water runs clear.
⏱️ 2 min - 4
In your rice cooker pot, combine the washed rice, kimchi juice, napa cabbage kimchi, minced garlic, sliced chicken, sesame oil, sesame seeds, soy sauce, sliced yellow onion, gochujang, and chopped napa cabbage.
⏱️ 5 min - 5
Close the rice cooker and cook for 25 minutes, or according to your rice cooker's specific instructions for white rice.
⏱️ 25 min - 6
While the rice is cooking, prepare the jammy eggs. Bring a pot of water to a rolling boil. Carefully add the four eggs and boil for exactly 6 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs.
⏱️ 6 min - 7
Once the rice cooker cycle is complete, open the lid and thoroughly mix all the ingredients inside the pot using a rice paddle or large spoon.
⏱️ 3 min - 8
To serve, portion the kimchi fried rice into bowls. Garnish each serving with a quarter of the diced green onions and one halved jammy boiled egg.
⏱️ 2 min