Chicken Kimchi Fried Rice

Fried rice… one of my favorite dishes. There are so many ways to make this easy and delicious dish. Tonight, I am going simple with a quick chicken kimchi fried rice. I added some stir fried vegetables to the recipe because we should all be eating our vegetables, right? This recipe makes a very healthy portion so you may end up with some leftovers. But don’t worry because if you do, this fried rice is delicious the next day. One tip for those of you buying kimchi for the first time… open the jar slowly over the sink. The kimchi is fermented and can bubble over so you don’t want to make a mess in the kitchen (well, more of a mess than you already will!). I also cut the kimchi by putting it into a glass bowl and using my kitchen shears to spare my cutting boards from being stained and “kimchi’ed”. Those of you who have cooked with kimchi know what I am talking about! So enough chit chat, I’m hungry… let’s cook!

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Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1

Ingredients

1 chicken breast, cut into ¾ to 1 inch pieces
1 cup kimchi, cut into ½ inch pieces
1 carrot, julienned
1 small green pepper, julienned
½ small onion, thinly sliced
2 cloves garlic, minced (approximately 1 tablespoon)
1 tsp brown sugar
1 tsp fried chili paste
2 tsp seasoning sauce or soy sauce
1 egg
salt and pepper to taste
2 tbsp peanut oil, divided
1 tsp sesame oil
1 cup jasmine rice, cooked per instructions
1 scallion, thinly sliced for garnish (optional)
nori, slivered (optional)
¼ tsp sesame seeds (optional)

Instructions

In a large skillet or wok over medium heat, add peanut oil.
When the oil is shimmering, add the chicken.
Cook the chicken until lightly browned on all sides and no longer pink, approximately 5 - 6 minutes.
Remove the chicken to a clean bowl when done.
Add the remaining oil to the skillet or wok.
When shimmering, add the vegetables and stir fry for 2 - 3 minutes.
Add the brown sugar, garlic and chili paste, stir frying until fragrant.
Add the cooked rice and stir to combine with the vegetables, frying for 2 - 3 minutes.
Add the seasoning sauce or soy sauce while continuing to stir fry the rice and vegetables.
Add the kimchi and chicken, stirring to distribute.
Reduce heat to medium-low and allow the rice to crisp lightly along the bottom.
In a small fry pan over medium/medium-low heat, add the sesame oil.
When shimmering, add the egg.
Lightly salt and pepper to taste while frying the white until set, leaving the yolk runny.
Stir the rice to lift the crispy bottom and remove to a serving plate or bowl.
Top the rice with the cooked egg and garnish with scallions, nori slivers, sesame seeds, etc.

In a large skillet or wok over medium heat, add peanut oil. When the oil is shimmering, add the chicken. Cook the chicken until lightly browned on all sides and no longer pink, approximately 5 – 6 minutes. Remove the chicken to a clean bowl when done. Add the remaining oil to the skillet or wok. When shimmering, add the vegetables and stir fry for 2 – 3 minutes. Add the brown sugar, garlic and chili paste, stir frying until fragrant. Add the cooked rice and stir to combine with the vegetables, frying for 2 – 3 minutes. Add the seasoning sauce or soy sauce while continuing to stir fry the rice and vegetables. Add the kimchi and chicken, stirring to distribute. Reduce heat to medium-low and allow the rice to crisp lightly along the bottom. In a small fry pan over medium/medium-low heat, add the sesame oil. When shimmering, add the egg. Lightly salt and pepper to taste while frying the white until set, leaving the yolk runny. Stir the rice to lift the crispy bottom and remove to a serving plate or bowl. Top the rice with the cooked egg and garnish with scallions, nori slivers, sesame seeds, etc.