Kimchi Fried Rice
This kimchi fried rice blends tangy kimchi, tender chicken, and fresh veggies into a quick, flavorful meal that’s impossible to resist.
Equipment
- Medium skillet or frying pan
- Wooden spoon or spatula
- Knife & cutting board
- Measuring cups & spoons
- Mixing bowl
Ingredients
- 1 cup cooked day-old rice
- 100g chicken breast diced
- ½ cup kimchi chopped
- 1 large egg beaten
- 1 small carrot diced (about ¼ cup)
- 2 cloves garlic minced
- 2 stalks green onions sliced (white parts for sautéing, green for garnish)
- 1 tbsp olive oil or neutral cooking oil
- ½ tsp sesame oil
- ¼ tsp black pepper
- salt to taste
- toasted sesame seeds optional
- nori sheets optional
Instructions
- Heat the pan and cook the egg. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Pour in the beaten egg and scramble lightly. Once cooked, push the egg to the side of the pan.
- Sauté garlic. Add the minced garlic to the empty space in the pan. Cook for about 30 seconds until fragrant, careful not to burn it.
- Cook the chicken. Add the diced chicken breast to the pan with the garlic. Stir and cook until the chicken is lightly browned.
- Season the chicken. Sprinkle in salt, black pepper, and ½ teaspoon of sesame oil. Stir well so the chicken absorbs the seasonings.
- Add carrots and kimchi. Add the diced carrots and chopped kimchi. Cook for 2–3 minutes, allowing the flavors to blend and the kimchi to slightly caramelize.
- Add the rice. Add the day-old rice to the pan. Break up any clumps and stir thoroughly, mixing in the cooked egg, chicken, and vegetables.
- Garnish. Add the green parts of the sliced green onions and a sprinkle of toasted sesame seeds. Mix lightly and serve hot. Your flavorful Kimchi Fried Rice is ready!