Description
Discover the vibrant flavors of Kimchi Fried Rice with Chicken, a delightful dish that brings together the spicy tang of kimchi and tender chicken in a satisfying stir-fry. This one-pan wonder is perfect for any occasion—whether you’re looking for a quick weeknight dinner or a casual meal with friends. With just 15 minutes of prep time, you can enjoy a hearty, protein-packed meal that’s customizable to your taste. Plus, the minimal cleanup makes it an ideal choice for busy cooks.
Ingredients
Scale
- 3 cups day-old cooked white rice
- 1 cup chopped kimchi
- 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 with soy sauce and gochugaru for 10 minutes.
- In a skillet, cook marinated chicken until golden brown, then set aside.
- Sauté garlic, ginger, and green onion whites until fragrant.
- Add kimchi and stir-fry until caramelized.
- Stir in day-old rice and fry until crispy.
- Mix in kimchi juice, remaining soy sauce, and gochugaru.
- Return chicken to the pan and combine well.
- Scramble eggs in the center and mix into rice.
- Drizzle with sesame oil and top with green onion greens before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 550
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 220mg