Kimchi Fried Rice with Chicken Recipe

“`html

If you have a craving for something hearty, flavorful, and downright addictive, this Kimchi Fried Rice with Chicken Recipe is exactly what you need. It’s a brilliant fusion of spicy, tangy kimchi with tender, juicy chicken and perfectly fried rice that’s slightly crispy on the edges. Every bite bursts with vibrant textures and rich umami notes, making it a fantastic choice whether you need a quick weeknight dinner or a dish that impresses guests without fuss. Plus, it’s a smart way to use up any leftover rice while indulging in a classic Korean comfort food at home.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential for capturing the authentic taste, delightful textures, and vibrant colors of this Kimchi Fried Rice with Chicken Recipe. Each component plays a crucial role, from the tangy fermented kimchi adding zing, to the savory chicken deepening the flavor base, to the fragrant aromatics and eggs bringing everything together.

• 3 cups day-old cooked white rice: Using leftover rice ensures it fries up perfectly without getting mushy.
• 1 cup chopped kimchi: This fermented delight packs a spicy, sour punch and is the heart of the dish.
• 2 tablespoons kimchi juice: Added for extra tang and depth, it intensifies that signature kimchi flavor.
• 300 g boneless, skinless chicken thighs: Rich and tender, chicken thighs stay juicy through frying.
• 2 tablespoons vegetable oil: A neutral oil ideal for stir-frying without overpowering other flavors.
• 2 cloves garlic (minced): Infuses the dish with warm, aromatic notes.
• 1 tablespoon grated ginger: Adds a bit of gentle heat and fresh zing.
• 3 green onions (chopped, separated white and green parts): The white parts lend savory depth; the green parts provide fresh color and bite.
• 2 tablespoons soy sauce: Brings salty umami that ties everything together.
• 1 tablespoon gochugaru (Korean red pepper flakes): Delivers authentic Korean spice and beautiful color.
• 2 teaspoons sesame oil: Nutty fragrance that finishes the dish with a luscious sheen.
• 2 large eggs: Scrambled in for silky texture and richness.
• Salt to taste: Balances and enhances all the flavors.

How to Make Kimchi Fried Rice with Chicken Recipe

Step 1: Marinate the Chicken

Start by marinating the chicken with 1 tablespoon of soy sauce and 1 teaspoon of gochugaru. This quick marinade boosts the chicken’s flavor, infusing it with a gentle kick and savory depth. Let it sit for 10 minutes so the spices fully absorb.

Step 2: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sauté until they’re golden brown and cooked through—about 5 to 6 minutes. Once cooked, set the chicken aside to keep those crispy edges intact.

Step 3: Sauté Aromatics

In the same pan, pour in the remaining vegetable oil. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry these for about 30 seconds until their beautiful aromas fill the kitchen—this step is where the flavor base really begins to build up.

Step 4: Caramelize the Kimchi

Add your chopped kimchi to the pan and stir-fry for 2 to 3 minutes. This allows the kimchi to soften and caramelize slightly, intensifying its flavor and adding a touch of sweetness that balances the tang.

Step 5: Add the Rice

Now fold in the day-old rice, breaking up any stubborn clumps with your spatula. Stir-fry the mixture for 3 to 4 minutes, letting the rice toast just a bit to develop a slight crispness that adds amazing texture.

Step 6: Season with Kimchi Juice and Sauces

Pour in the kimchi juice, remaining soy sauce, and gochugaru. Mix everything thoroughly so that every grain of rice gets coated with that spicy, tangy goodness that defines this Kimchi Fried Rice with Chicken Recipe.

Step 7: Return the Chicken to the Pan

Bring back the cooked chicken and stir it into the rice mixture. The savory chicken melds into the spicy rice, creating a harmonious and satisfying bite.

Step 8: Cook the Eggs

Make a well in the center of the pan, crack in the two eggs, and scramble them gently. As the eggs cook, fold them into the rice for a lovely, creamy texture that rounds out the dish beautifully.

Step 9: Finish with Sesame Oil and Green Onions

Drizzle toasted sesame oil over the rice and add the green parts of your chopped green onions. Stir gently, adding a fresh pop of color and that unmistakable nutty aroma that ties all the elements together.

Step 10: Adjust the Seasoning

Taste your creation and add salt if needed. This final tweak ensures every bite is perfectly balanced between spicy, savory, and tangy.

Step 11: Serve Hot

Serve your Kimchi Fried Rice with Chicken Recipe steaming hot, optionally garnished with extra green onions for that extra touch of freshness. It’s ready to enjoy!

How to Serve Kimchi Fried Rice with Chicken Recipe

Garnishes

Adding extra garnishes like sesame seeds, a drizzle of sriracha, or thinly sliced nori sheets can elevate the presentation and introduce new textures and flavors. Fresh green onions sprinkled on top provide the perfect crisp, bright finish that complements the rich fried rice perfectly.

Side Dishes

This dish pairs beautifully with simple Korean sides like pickled cucumbers, steamed spinach namul, or a crisp, refreshing kimchi salad. These sides add variety, contrast, and balance, making your meal feel complete and satisfyingly diverse.

Creative Ways to Present

For a fun twist, try serving this dish in warm stone bowls (dolsot) to keep it piping hot and to let the rice develop an extra crispy crust at the bottom. Alternatively, serve it with a fried egg on top, or even stuff it into lettuce wraps for a fresh, hands-on experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Kimchi Fried Rice with Chicken Recipe into an airtight container and refrigerate it. It’s best enjoyed within 2 to 3 days to maintain flavor and texture, making it a savvy option for meal prep or quick lunches.

Freezing

You can freeze leftover portions for up to one month. Pack the rice tightly in freezer-safe containers or bags, removing as much air as possible. When ready to eat, thaw it overnight in the fridge before reheating to keep the best taste and texture.

Reheating

Reheat your fried rice in a skillet over medium heat with a splash of oil or water to prevent drying out. Stir continuously to warm evenly and revive the crisp texture you love. Avoid microwaving straight from frozen to prevent sogginess.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs offer extra juiciness and flavor, chicken breast works fine—just be careful not to overcook, as breast meat can dry out more easily during frying.

What if I don’t have gochugaru?

If you can’t find Korean red pepper flakes (gochugaru), a combination of smoked paprika and red chili flakes can be a decent substitute, though the flavor won’t be quite the same. Adjust the quantity based on your spice tolerance.

Is day-old rice necessary?

Day-old rice is ideal because it’s drier and less sticky, which helps achieve that perfect fried rice texture. If you only have freshly cooked rice, spread it on a tray to cool and dry out before using.

How spicy is this Kimchi Fried Rice with Chicken Recipe?

The spiciness depends largely on your kimchi and the amount of gochugaru used. If you prefer milder flavors, reduce the gochugaru, or choose a milder kimchi to tone down the heat without sacrificing flavor.

Can I make this recipe vegetarian?

You can! Simply skip the chicken and add tofu or extra vegetables like mushrooms and bell peppers. Use vegetable oil and double-check that your kimchi doesn’t contain fish sauce for a fully vegetarian version.

Final Thoughts

This Kimchi Fried Rice with Chicken Recipe is a fantastic way to bring exciting Korean flavors into your kitchen without complicated steps or hard-to-find ingredients. It’s warm, satisfying, and easy to customize, making it a true weeknight hero. I encourage you to give it a try—once you taste those layers of savory, spicy, and tangy goodness all mingling in your mouth, it might just become a new favorite for your go-to meals!

“`

Print