Description
Kimchi Fried Rice with Chicken is a vibrant and flavorful dish that combines the tanginess of kimchi with tender chicken for a satisfying meal. This quick and easy recipe is perfect for busy weeknights or casual gatherings, allowing you to use up leftover rice while creating a deliciously customizable dish. With its mouthwatering combination of ingredients, including savory soy sauce and spicy gochugaru, this fried rice will surely become a family favorite. Whether you’re looking for a hearty dinner or a comforting lunch, this recipe offers endless variations to suit your taste preferences.
Ingredients
Scale
- 3 cups day-old cooked white rice
- 300 g boneless, skinless chicken thighs
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
- 3 green onions (chopped)
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
- 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, then set aside.
- In the same pan, sauté garlic, ginger, and white parts of green onions until fragrant.
- Add chopped kimchi; stir-fry for a few minutes until caramelized.
- Add day-old rice; stir-fry until slightly crispy.
- Mix in kimchi juice, remaining soy sauce, and gochugaru.
- Stir in cooked chicken until well combined.
- Create a well in the center; scramble eggs and mix into rice.
- Drizzle sesame oil over the dish; add green onion tops before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 155mg