Kimchi Fried Chicken Rice (Print Version)
# Ingredients:
→ Proteins
01 -
300g of chicken thighs, no bones or skin, diced into small pieces
02 -
2 eggs, large
→ Rice and Kimchi
03 -
1 cup of kimchi, cut into small chunks
04 -
3 cups of white rice that’s been cooked the day before
05 -
2 tablespoons of the juice from kimchi
→ Aromatics and Seasonings
06 -
2 tablespoons of oil for frying
07 -
2 teaspoons of sesame oil
08 -
1 tablespoon of freshly grated ginger
09 -
A pinch of gochugaru (Korean chili flakes), roughly 1 tablespoon
10 -
Salt, use as much or as little as you like
11 -
2 tablespoons of soy sauce
12 -
2 cloves of garlic, finely chopped
13 -
3 green onions, sliced (keep the whites and greens separated)
# Instructions:
01 -
Toss the chicken with 1 tablespoon soy sauce and 1 teaspoon gochugaru in a little bowl and set it aside for 10 minutes.
02 -
Pour 1 tablespoon vegetable oil into a large pan and heat it on medium-high. Add the chicken and cook it about 5-6 minutes, turning to get it nice and golden. Set it aside after it’s done.
03 -
Using the same pan, toss in the rest of the oil, garlic, ginger, and the white parts of the onions. Let it cook for about 30 seconds, just so you smell all the good stuff.
04 -
Pop the chopped kimchi into the pan and fry it 2-3 minutes. Add your rice next, crumbling up any lumps while cooking it another 3-4 minutes till it gets crispy. Mix in the kimchi juice, the rest of the soy sauce, and the remaining gochugaru.
05 -
Toss the chicken back into the pan. Create a small space in the middle of everything, crack the eggs into the spot, scrambling them as they cook. Combine everything, drizzle some sesame oil on top, then throw in the green bits of the onions. Adjust salt if needed.
# Notes:
01 -
Rice that’s been sitting for a day makes it crunchier when frying.
02 -
For more or less heat, just adjust the amount of gochugaru you use.
03 -
Feel free to swap out the chicken or add veggies if you want to change it up.