Description
Kimchi Fried Rice with Chicken is a flavorful and spicy Korean-inspired dish that combines tangy fermented kimchi, tender chicken thighs, and day-old rice stir-fried together with aromatic garlic, ginger, and green onions. Enhanced with gochugaru for heat and sesame oil for nuttiness, this quick and satisfying meal is perfect for using leftover rice and makes a delicious dinner for four.
Ingredients
Scale
Main Ingredients
- 3 cups day-old cooked white rice
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 300 g (about 10 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 green onions, chopped (white and green parts separated)
- 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 a small bowl, combine chicken pieces with 1 tablespoon soy sauce and 1 teaspoon gochugaru. Let it marinate for 10 minutes to infuse flavor.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked, approximately 5-6 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the remaining 1 tablespoon vegetable oil. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
- Cook Kimchi: Add chopped kimchi to the pan and stir-fry for 2-3 minutes until it begins to caramelize, enhancing its flavor.
- Stir-Fry Rice: Add the day-old rice, breaking up any clumps. Stir-fry the mixture for 3-4 minutes to allow the rice to heat through and slightly crisp.
- Add Sauces and Spice: Pour in the kimchi juice, remaining 1 tablespoon soy sauce, and remaining 1 teaspoon gochugaru. Mix well to evenly distribute flavors.
- Combine Chicken: Return the cooked chicken to the pan and stir to incorporate with the rice mixture.
- Cook Eggs: Make a well in the center of the rice and crack the eggs into it. Scramble the eggs gently, then mix them thoroughly into the fried rice.
- Finish with Sesame Oil and Green Onions: Drizzle sesame oil over the rice and fold in the green parts of the green onions. Stir to combine evenly.
- Season to Taste: Taste the fried rice and adjust salt as needed to your preference.
- Serve: Serve the kimchi fried rice hot, garnished with additional chopped green onions if desired.
Notes
- Using day-old rice is crucial for good texture; freshly cooked rice tends to be too sticky.
- Adjust the amount of gochugaru to control the spice level.
- Substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- For a vegetarian option, omit chicken and add extra vegetables like mushrooms or tofu.
- Kimchi juice adds extra depth; if unavailable, you can use a splash of rice vinegar.
- This dish is best cooked in a large skillet or wok to allow even frying over high heat.
