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 thatβs 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 youβre feeding a family or enjoying a solo meal, this dish is sure to please.
Ingredients
Scale
- 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
- Marinate chicken in soy sauce and gochugaru for 10 minutes.
- Heat vegetable oil in a skillet over medium-high heat; cook chicken until golden brown, about 5β6 minutes.
- SautΓ© garlic, ginger, and green onion whites for 30 seconds in the same pan.
- Stir-fry kimchi for 2β3 minutes until slightly caramelized.
- Add rice and break up clumps; stir-fry for another 3β4 minutes.
- Mix in kimchi juice, remaining soy sauce, and gochugaru; combine well.
- Return chicken to the pan; mix everything thoroughly.
- Create a well in the rice mixture, scramble the eggs in it before mixing them through.
- 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.