This Kimchi Fried Rice with Chicken recipe is a delightful blend of flavors that brings a taste of Korea to your kitchen. Perfect for a quick weeknight dinner, this dish combines the tangy notes of kimchi with tender chicken and crispy rice. Not only is it easy to prepare, but it’s also versatile enough to suit different tastes, making it an excellent choice for any occasion.

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in just 35 minutes, making it ideal for busy weeknights.
• Flavorful and Tangy: The combination of kimchi and gochugaru adds a unique kick that elevates the dish.
• Customizable: You can easily adjust ingredients based on what you have on hand or personal preferences.
• Healthy Meal Option: Packed with protein from chicken and nutrients from vegetables, it’s a wholesome choice.
• One-Pan Wonder: Less cleanup is required since everything is cooked in one skillet.

Tools and Preparation

To make the perfect Kimchi Fried Rice with Chicken, having the right tools will ensure your cooking experience is smooth and efficient.

Essential Tools and Equipment

• Large skillet or wok
• Cutting board
• Chef’s knife
• Mixing bowl
• Stirring spoon

Importance of Each Tool

• Large skillet or wok: Provides ample space for stir-frying ingredients evenly while allowing for easy tossing.
• Chef’s knife: Essential for chopping chicken and vegetables quickly and efficiently.
• Mixing bowl: Useful for marinating chicken and mixing sauces before cooking.
  this recipe

Ingredients

This Kimchi Fried Rice with Chicken recipe features fresh ingredients that create a delicious meal. Here’s what you’ll need:

For the Rice

• 3 cups day-old cooked white rice
• 1 cup chopped kimchi
• 2 tablespoons kimchi juice

For the Chicken

• 300 g (about 10 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil

For Flavor

• 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

For Cooking

• 2 large eggs
• Salt to taste

How to Make Kimchi Fried Rice with Chicken

Step 1: Marinate the Chicken

In a small bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of gochugaru. Let it marinate for about 10 minutes.

Step 2: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet. Cook until golden brown and fully cooked through, approximately 5–6 minutes. Remove the chicken from the pan and set aside.

Step 3: Sauté Aromatics

In the same pan, add the remaining tablespoon of oil. Then add minced garlic, grated ginger, and the white parts of the green onions. Sauté these for about 30 seconds until fragrant.

Step 4: Stir-Fry Kimchi

Add the chopped kimchi to the pan. Stir-fry for about 2–3 minutes until it begins to caramelize slightly.

Step 5: Add Rice

Next, add your day-old rice to the skillet. Break up any clumps while stir-frying for about 3–4 minutes until slightly crispy.

Step 6: Incorporate Sauces

Pour in the kimchi juice along with any remaining soy sauce and gochugaru. Mix everything well to ensure even distribution throughout the rice.

Step 7: Combine Ingredients

Return the cooked chicken back into the pan. Stir thoroughly to incorporate all ingredients evenly.

Step 8: Scramble Eggs

Create a well in the center of your rice mixture and crack two eggs into it. Scramble them gently before mixing them into your fried rice.

Step 9: Finish Off

Drizzle sesame oil over your dish before adding in the green parts of green onions. Give it one final stir to combine all elements together.

Step 10: Serve

Taste your dish; adjust seasoning with salt if needed. Serve hot, garnished with extra green onions if desired.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Korean
Nutrition Facts: Calories: 450 kcal

Enjoy this flavorful Kimchi Fried Rice with Chicken as an easy meal option that everyone will love!

How to Serve Kimchi Fried Rice with Chicken

Serving Kimchi Fried Rice with Chicken is all about enhancing the flavors and making the meal visually appealing. Here are some creative serving suggestions that can elevate your dining experience.

Add Fresh Herbs

• Cilantro or Parsley: Sprinkle fresh cilantro or parsley on top for a burst of color and freshness.

Pair with Pickled Vegetables

• Korean Pickles: Serve alongside tangy pickled radish or cucumber to balance the spiciness of the kimchi.

Include a Side Salad

• Simple Greens Salad: A light salad with mixed greens and a sesame dressing complements the richness of the fried rice.

Top with Fried Eggs

• Runny Yolk Delight: Add a fried egg on top for extra protein and creaminess that enhances each bite.

Serve in Bowls

• Individual Bowls: Presenting in individual bowls makes serving easier and allows guests to enjoy their own portion.

How to Perfect Kimchi Fried Rice with Chicken

Perfecting your Kimchi Fried Rice with Chicken can enhance both flavor and texture. Here are some tips to consider for a truly delicious dish.

• Use Day-Old Rice: Older rice is drier, which helps achieve that desirable crispy texture without clumping together.
• Adjust Spice Level: Modify the amount of gochugaru based on your heat preference. You can always add more later if desired.
• Sauté Thoroughly: Ensure you sauté the garlic and ginger until fragrant but not burnt for optimal flavor.
• Mix Ingredients Well: Stir-fry thoroughly to ensure even mixing of the chicken, kimchi, and rice for consistent taste.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook in batches to prevent steaming instead of frying.
• Experiment with Toppings: Try adding sesame seeds or sliced nori for added crunch and flavor.

Best Side Dishes for Kimchi Fried Rice with Chicken

Complementing your Kimchi Fried Rice with Chicken can make your meal even more satisfying. Here are some great side dish options that go well with this flavorful dish.

1. Cucumber Salad: A refreshing cucumber salad dressed in vinegar adds a crisp contrast to the fried rice.
2. Spicy Korean Tofu Stew (Sundubu Jjigae): This soft tofu stew is spicy and comforting, perfect alongside fried rice.
3. Korean-Style Corn Cheese: Creamy corn baked with cheese creates a sweet and savory side that complements spicy flavors.
4. Steamed Broccoli: Lightly steamed broccoli drizzled with sesame oil offers a nutritious and colorful addition.
5. Kimchi Pancakes (Kimchi Jeon): These savory pancakes made from kimchi provide an additional layer of flavor.
6. Miso Soup: A warm bowl of miso soup balances out the richness of fried rice while providing warmth.
7. Sweet Potato Fries: Crispy sweet potato fries add sweetness and crunch, enhancing the overall meal experience.
8. Seaweed Salad: This tangy seaweed salad offers unique textures and flavors that pair well with Korean dishes.

Common Mistakes to Avoid

Avoiding common pitfalls can make your Kimchi Fried Rice with Chicken even better. Here are some mistakes to watch out for:

• Using Fresh Rice: Freshly cooked rice can become sticky when fried. Always use day-old cooked rice for better texture and crispiness.
• Overcooking the Chicken: Cooking the chicken too long can make it dry. Aim for a golden brown color and remove it from the pan once fully cooked.
• Not Breaking Up the Rice: Clumpy rice will not fry properly. Make sure to break up any clumps of rice before adding it to the pan.
• Ignoring Seasoning: Taste your dish before serving. Adjust with additional soy sauce or salt if needed to enhance flavors.
• Skipping the Kimchi Juice: The kimchi juice adds an essential tangy flavor. Don’t skip this step, as it elevates the overall taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the fried rice to cool completely before sealing to prevent condensation.

Freezing Kimchi Fried Rice with Chicken

• Freeze in a freezer-safe container for up to 2 months.
• Divide into portions for easy reheating later.

Reheating Kimchi Fried Rice with Chicken

• Oven: Preheat to 350°F (175°C) and bake covered for about 15-20 minutes until heated through.
• Microwave: Heat in a microwave-safe dish for 2-3 minutes, stirring halfway through for even heating.
• Stovetop: Warm over medium heat in a skillet, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about Kimchi Fried Rice with Chicken:

Can I use different meats in Kimchi Fried Rice with Chicken?

Yes! You can substitute chicken with beef, turkey, or lamb based on your preference.

How spicy is Kimchi Fried Rice with Chicken?

The spice level depends on the amount of gochugaru used. Feel free to adjust according to your taste!

Can I add vegetables to Kimchi Fried Rice with Chicken?

Absolutely! Feel free to add vegetables like carrots, peas, or bell peppers for more nutrition and flavor.

Is Kimchi Fried Rice with Chicken gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce.

Final Thoughts

Kimchi Fried Rice with Chicken is a delightful and versatile dish that brings bold flavors together in a quick and easy meal. Customize it by adding your favorite vegetables or adjusting spices to suit your taste. This recipe is perfect for busy weeknights or any time you crave something delicious!

Print

Kimchi Fried Rice with Chicken

---

• Author: Adeline
• Total Time: 35 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Experience the vibrant flavors of Korea with this Kimchi Fried Rice with Chicken. This quick and easy recipe combines the tangy kick of kimchi with tender chicken and crispy rice, making it a perfect choice for a weeknight dinner. In just 35 minutes, you can create a satisfying meal that’s not only delicious but also customizable to suit your taste preferences. Packed with protein and nutrients, this one-pan wonder minimizes cleanup while maximizing flavor. Whether you’re feeding a family or enjoying a solo meal, this dish is sure to please.

---

Ingredients

Scale 1x2x3x

• 3 cups day-old cooked white rice
• 1 cup chopped kimchi
• 300 g boneless, skinless chicken thighs
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 large eggs
• Salt to taste

---

Instructions

1. Marinate chicken in soy sauce and gochugaru for 10 minutes.
2. Heat vegetable oil in a skillet over medium-high heat; cook chicken until golden brown, about 5–6 minutes.
3. Sauté garlic, ginger, and green onion whites for 30 seconds in the same pan.
4. Stir-fry kimchi for 2–3 minutes until slightly caramelized.
5. Add rice and break up clumps; stir-fry for another 3–4 minutes.
6. Mix in kimchi juice, remaining soy sauce, and gochugaru; combine well.
7. Return chicken to the pan; mix everything thoroughly.
8. Create a well in the rice mixture, scramble the eggs in it before mixing them through.
9. Drizzle sesame oil over the dish and garnish with green onion tops.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 720mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 186mg

Keywords: For extra crunch, consider topping with sesame seeds or sliced nori. Adjust spice levels by varying the amount of gochugaru according to your preference.