Korean Kimchi Chicken Fried Rice (Print Version)
# Ingredients:
→ Proteins
01 -
300g boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
2 large eggs
→ Rice and Kimchi
03 -
3 cups day-old cooked white rice
04 -
1 cup chopped kimchi
05 -
2 tablespoons kimchi juice
→ Aromatics and Seasonings
06 -
2 cloves garlic, minced
07 -
1 tablespoon grated ginger
08 -
3 green onions, chopped (white and green parts separated)
09 -
2 tablespoons soy sauce
10 -
1 tablespoon gochugaru (Korean red pepper flakes)
11 -
2 teaspoons sesame oil
12 -
2 tablespoons vegetable oil
13 -
Salt to taste
# Instructions:
01 -
In a small bowl, marinate chicken pieces with 1 tablespoon soy sauce and 1 teaspoon gochugaru for 10 minutes.
02 -
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook marinated chicken until golden brown, about 5-6 minutes. Remove and set aside.
03 -
In the same pan, add remaining oil, garlic, ginger, and white parts of green onions. Sauté for 30 seconds until fragrant.
04 -
Add kimchi and stir-fry for 2-3 minutes. Add rice, breaking up clumps, and stir-fry 3-4 minutes until crispy. Add kimchi juice, remaining soy sauce, and gochugaru.
05 -
Add chicken back to pan. Create a well, crack eggs in center and scramble. Mix everything together. Drizzle with sesame oil, add green onions, and adjust seasoning.
# Notes:
01 -
Day-old rice works best for crispy texture
02 -
Adjust spice level by varying gochugaru amount
03 -
Can customize with different proteins or vegetables