Description
Kimchi Fried Rice with Chicken is a vibrant and satisfying dish that combines the bold flavors of tangy kimchi and tender chicken, all harmoniously melded with crispy rice. This quick recipe is perfect for busy weeknights or casual gatherings, allowing you to whip up a delicious meal in just 35 minutes. The beauty of this dish lies in its versatility; feel free to customize it by adding your favorite vegetables or adjusting the spice level to suit your taste. With minimal cleanup required thanks to the one-pan cooking method, you can enjoy a flavorful dinner without the hassle.
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
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 large eggs
Instructions
- Marinate the chicken with soy sauce and gochugaru for 10 minutes.
- Heat oil in a skillet over medium-high heat and cook the chicken until golden brown. Set aside.
- In the same pan, sauté garlic until fragrant, then stir-fry the kimchi.
- Add day-old rice, breaking clumps apart, and fry until slightly crispy.
- Mix in kimchi juice and remaining seasonings.
- Return chicken to the pan, stir to combine.
- Create a well in the rice mixture and scramble eggs in it before mixing everything together.
- Drizzle sesame oil on top, adjust seasoning, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 140mg