Kimchi Fried Rice
Kimchi Fried Rice
Ingredients
For the Kimchi Fried Rice
- 1 cup kimchi, chopped
- 2 tablespoons garlic, minced
- 1 cup boneless, skinless chicken breast, cubed into 1/2-inch pieces
- 2 cups cooked white rice, preferably day-old
- 2 tablespoons kimchi juice, from the kimchi container
- 1 tablespoon soy sauce
- 1 tablespoon gochujang, (Korean chili paste)
- 1/2 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
For Garnish
- 4 large eggs
- 1/4 cup green onions, chopped
- 2 tablespoons seaweed flakes
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare all ingredients: chop the kimchi into smaller, bite-sized pieces. Mince the garlic. Cube the chicken breast into 1/2-inch pieces. Ensure you have your day-old cooked rice ready.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute.
⏱️ 2 min
- 3
Add the cubed chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 3-5 minutes. Remove the chicken and garlic from the pan and set aside.
⏱️ 5 min
- 4
Add the chopped kimchi and kimchi juice to the same pan. Cook, stirring, for 2-3 minutes, allowing some of the liquid to evaporate and the kimchi to soften slightly.
⏱️ 3 min
- 5
Return the cooked chicken and garlic to the pan with the kimchi. Add the cooked rice, breaking up any clumps with your spatula. Stir and toss to combine all ingredients thoroughly.
⏱️ 3 min
- 6
Add the soy sauce, gochujang, granulated sugar, and sesame oil to the fried rice. Stir and toss vigorously until all ingredients and seasonings are well combined and the rice is heated through and slightly crispy, about 3-5 minutes.
⏱️ 5 min
- 7
While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate small non-stick pan over medium heat. Fry the eggs one at a time to your desired doneness (sunny-side up or over easy are common for fried rice).
⏱️ 4 min
- 8
Taste the kimchi fried rice and adjust seasonings if necessary (add more soy sauce for saltiness, gochujang for spice, or sugar for balance).
⏱️ 1 min
- 9
Divide the kimchi fried rice among four bowls. Top each serving with a fried egg, a sprinkle of chopped green onions, seaweed flakes, and sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Fried Rice
For the Kimchi Fried Rice
- 1 cup kimchi, chopped
- 2 tablespoons garlic, minced
- 1 cup boneless, skinless chicken breast, cubed into 1/2-inch pieces
- 2 cups cooked white rice, preferably day-old
- 2 tablespoons kimchi juice, from the kimchi container
- 1 tablespoon soy sauce
- 1 tablespoon gochujang, (Korean chili paste)
- 1/2 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
For Garnish
- 4 large eggs
- 1/4 cup green onions, chopped
- 2 tablespoons seaweed flakes
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare all ingredients: chop the kimchi into smaller, bite-sized pieces. Mince the garlic. Cube the chicken breast into 1/2-inch pieces. Ensure you have your day-old cooked rice ready.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute.
⏱️ 2 min - 3
Add the cubed chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 3-5 minutes. Remove the chicken and garlic from the pan and set aside.
⏱️ 5 min - 4
Add the chopped kimchi and kimchi juice to the same pan. Cook, stirring, for 2-3 minutes, allowing some of the liquid to evaporate and the kimchi to soften slightly.
⏱️ 3 min - 5
Return the cooked chicken and garlic to the pan with the kimchi. Add the cooked rice, breaking up any clumps with your spatula. Stir and toss to combine all ingredients thoroughly.
⏱️ 3 min - 6
Add the soy sauce, gochujang, granulated sugar, and sesame oil to the fried rice. Stir and toss vigorously until all ingredients and seasonings are well combined and the rice is heated through and slightly crispy, about 3-5 minutes.
⏱️ 5 min - 7
While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate small non-stick pan over medium heat. Fry the eggs one at a time to your desired doneness (sunny-side up or over easy are common for fried rice).
⏱️ 4 min - 8
Taste the kimchi fried rice and adjust seasonings if necessary (add more soy sauce for saltiness, gochujang for spice, or sugar for balance).
⏱️ 1 min - 9
Divide the kimchi fried rice among four bowls. Top each serving with a fried egg, a sprinkle of chopped green onions, seaweed flakes, and sesame seeds. Serve immediately.
⏱️ 2 min