Description
A flavorful and satisfying Kimchi Fried Rice recipe featuring marinated chicken, perfectly cooked eggs, and caramelized kimchi for delicious, crispy rice with a spicy Korean twist.
Ingredients
Scale
Marinated Chicken
- 1 tbsp gochujang (Korean Chili Paste)
- 1 tbsp soy sauce (low sodium)
- 1 tsp sesame oil
- 1 tsp minced ginger
- 1 garlic clove
- 8 oz diced chicken pieces
Kimchi Fried Rice
- 1 1/2 tablespoon vegetable oil, divided
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 1 1/2 cups chopped kimchi plus juices
- 2 tablespoons soy sauce (low sodium)
- 3 green onions, thinly sliced and divided
- 2 1/2 cups steamed short-grain rice
- 2 teaspoon toasted sesame seeds
- 1 teaspoon furikake (optional)
Optional Fried Egg
- 1 tablespoon vegetable oil
- 1 large egg
Instructions
- Prepare Marinade: In a mixing bowl, whisk together gochujang, soy sauce, sesame oil, minced ginger, and garlic clove. Add the diced chicken pieces and mix until all chicken pieces are fully and evenly coated. Set aside to marinate for 30 minutes.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add marinated chicken and sauté for 4 to 5 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Cook Eggs: Clean the pan and add remaining vegetable oil. Pour in the lightly beaten eggs. Stir gently but quickly to break eggs into large pieces as they cook. Remove the eggs from the pan and add them to the cooked chicken.
- Sauté Kimchi: Pour sesame oil into the skillet. Add chopped kimchi along with its juices and soy sauce. Sauté for 3 to 4 minutes until kimchi begins to caramelize.
- Add Rice and Combine: Add steamed short-grain rice to the skillet and stir to coat well with the kimchi mixture. Return chicken and eggs to the skillet and toss until everything is evenly distributed.
- Create Crispy Rice: Continue cooking without stirring for about 4 to 5 minutes until the rice begins to char around the edges, forming crispy bits on the bottom.
- Finish Rice: Stir in 2 of the sliced green onions and toasted sesame seeds. Remove from heat.
- Optional Fried Egg: Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Once hot, crack the egg into a small bowl and pour into skillet. Fry for about 3 minutes until the white sets with crisp edges and yolk remains runny. Season with salt and pepper, then slide the egg over the fried rice.
- Serve: Top the dish with the remaining green onions and furikake seasoning (if using). Serve immediately.
Notes
- Use day-old rice for best texture and to help create crispy bits.
- Adjust gochujang amount for spiciness to taste.
- Furikake is optional but adds a nice umami flavor and crunch.
- Can substitute chicken with tofu for a vegetarian option.
- Be sure not to stir when crisping rice to ensure crunchy edges.
