Kimchi Fried Rice with Chicken Recipe

If you are craving a dish that perfectly balances spicy, savory, and slightly tangy flavors, look no further than this Kimchi Fried Rice with Chicken Recipe. It’s a delightful feast that transforms humble, day-old rice into a vibrant one-pan wonder, packed with tender chicken, punchy kimchi, and that irresistible umami kick. Every bite bursts with comforting warmth and a touch of Korean soul food magic that will have you coming back for seconds, no question. Ready to make this flavorful comfort food your new weeknight favorite?

Ingredients You’ll Need

Gathering the right ingredients is half the fun because each one plays a crucial role in building the bold and balanced flavor profile of this Kimchi Fried Rice with Chicken Recipe. From the tangy and spicy kimchi to the silky eggs and fragrant sesame oil, these essentials come together to create a dish that’s greater than the sum of its parts.

• 3 cups day-old cooked white rice: Using cold, day-old rice ensures the grains stay separate and crispy when fried.
• 1 cup chopped kimchi: This fermented cabbage adds a spicy, sour zest that’s the soul of the recipe.
• 2 tablespoons kimchi juice: The flavorful liquid brings extra tang and depth into the rice.
• 300 g boneless, skinless chicken thighs: Tender and juicy chicken pieces provide heartiness and protein.
• 2 tablespoons vegetable oil: Neutral oil for stir-frying that lets the other flavors shine.
• 2 cloves garlic (minced): Garlic infuses the dish with its classic pungent aroma.
• 1 tablespoon grated ginger: Brightens the dish with its warm, refreshing spice.
• 3 green onions: Using white and green parts separately adds layers of onion flavor and fresh color.
• 2 tablespoons soy sauce: Essential for seasoning with salty, umami-rich depth.
• 1 tablespoon gochugaru (Korean red pepper flakes): Adds vibrant color and gentle heat without overpowering.
• 2 teaspoons sesame oil: A fragrant finishing oil to bring everything together.
• 2 large eggs: Scrambled into the rice to add creaminess and a luscious texture.
• Salt to taste: For perfect seasoning balance.

How to Make Kimchi Fried Rice with Chicken Recipe

Step 1: Marinate the Chicken

Start by marinating the chicken pieces with soy sauce and gochugaru. This early seasoning step seasons the meat inside and out, ensuring every bite is flavorful and infused with just the right amount of Korean heat. Let it rest for 10 minutes to soak up those delicious spices.

Step 2: Cook the Chicken

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the marinated chicken until it’s golden brown and cooked through, about 5 to 6 minutes. This step locks in juiciness and creates a nice caramelized crust that will add texture and flavor to your final dish. Once done, remove and set it aside.

Step 3: Sauté Aromatics

Using the same pan, add the remaining vegetable oil. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until everything smells fragrant—this little aromatic trio is like a flavor bomb that awakens the palate before the main ingredients join in.

Step 4: Stir-fry the Kimchi

Next, add your chopped kimchi and stir-fry for 2 to 3 minutes. This allows the kimchi’s natural sugars to caramelize slightly, enhancing its sweetness while bringing out that lovely charred bite—a depth of flavor that makes all the difference.

Step 5: Add the Rice

It’s time for the rice! Add the day-old cooked rice to the pan, breaking apart any stubborn clumps gently. Stir-fry for 3 to 4 minutes, letting the rice grains develop a slight crispiness on the edges. This texture contrast is essential because it keeps every bite interesting and satisfying.

Step 6: Incorporate Kimchi Juice and Seasonings

Pour in the kimchi juice, remaining soy sauce, and the leftover gochugaru. These ingredients add an irresistible depth of umami, spice, and salty balance to the rice, creating an explosion of flavor that’s impossible to resist. Make sure to mix everything well to distribute the seasoning evenly.

Step 7: Return the Chicken to the Pan

Bring back the cooked chicken and stir it into the rice mixture. By combining the chicken now, you ensure it heats through again without becoming overcooked, and every grain of rice gets coated with its savory juices.

Step 8: Scramble the Eggs in the Rice

Create a well in the center of the pan’s contents and crack in the eggs. Scramble them gently, then fold them throughout the rice. This step adds creaminess and a little richness to the dish, making the texture more luscious and satisfying.

Step 9: Finish with Sesame Oil and Green Onions

Drizzle the sesame oil over the fried rice, then toss in the green parts of the chopped green onions. This fragrant finishing touch ties together all the elements with a nutty aroma and fresh burst of color. Give everything a good final stir to marry the flavors beautifully.

Step 10: Adjust and Serve

Give it a taste and add salt if needed. Your Kimchi Fried Rice with Chicken Recipe is ready to be enjoyed piping hot, full of bold flavors and comforting textures that will warm your soul.

How to Serve Kimchi Fried Rice with Chicken Recipe

Garnishes

Elevate your dish by sprinkling additional chopped green onions or toasted sesame seeds on top. These simple garnishes add a fresh crunch and a subtle nuttiness that complements the bold spiciness of the fried rice perfectly. For an extra pop of color and heat, a drizzle of sriracha or a fried egg on top makes a lovely finishing touch.

Side Dishes

This dish is hearty enough to stand on its own but pairs beautifully with classic Korean sides such as pickled radish (danmuji), cucumber kimchi, or a simple seaweed salad. These cooling, crisp accompaniments balance the heat and richness, creating a well-rounded meal that’s as inviting as it is delicious.

Creative Ways to Present

For a fun twist, serve your Kimchi Fried Rice with Chicken Recipe in individual cast iron skillets or mini stone bowls to keep it sizzling as it reaches the table. You can also wrap spoonfuls in crisp lettuce leaves for a refreshing handheld option, turning the dish into a unique lunch or casual dinner experience that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover kimchi fried rice is a fantastic next-day meal because the flavors actually deepen overnight. Store it in an airtight container in the refrigerator, and it will keep well for up to 3 days. Keeping the rice separate from any fresh garnishes will preserve their texture and brightness.

Freezing

You can freeze Kimchi Fried Rice with Chicken Recipe in portion-sized containers for up to one month. When freezing, ensure the rice cools completely before sealing to maintain the best texture. While the eggs might alter slightly in texture after freezing, the overall dish retains its delicious flavor and convenience.

Reheating

Reheat leftovers in a skillet over medium heat, adding a splash of water or oil to revive the rice’s texture and prevent drying out. Stir frequently until heated through. Microwaving works in a pinch but stirring halfway through reheating helps maintain an even warmth and texture.

FAQs

Can I use white rice that’s freshly cooked?

Freshly cooked rice tends to be too sticky and moist for fried rice recipes. Day-old rice is drier and firmer, which helps keep the grains from clumping together and results in that signature texture of fried rice.

What type of kimchi works best for this recipe?

Traditional napa cabbage kimchi with a medium spice level works perfectly, offering a balanced tang and heat without overpowering the dish. If you like it spicier, feel free to add more gochugaru or kimchi juice.

Can I substitute chicken thighs with chicken breasts?

Yes, you can use chicken breasts, but thighs are preferred for their juiciness and tenderness. Breasts can become dry if overcooked, so watch cooking times closely to keep them moist and flavorful.

Is this recipe spicy? How can I adjust the heat?

The recipe has a moderate level of spiciness from the gochugaru and kimchi. To tone it down, reduce the gochugaru quantity or use milder kimchi. To amp it up, add extra chili flakes or serve with a drizzle of hot sauce.

What can I do to make this recipe vegetarian?

For a vegetarian version, replace the chicken with firm tofu or mushrooms, and use vegetarian kimchi to avoid fish sauce. The rest of the recipe remains the same and still packs plenty of flavor.

Final Thoughts

There you have it—a wonderfully simple yet flavor-packed Kimchi Fried Rice with Chicken Recipe to brighten your meals and impress your loved ones. Once you try it, you’ll see why it’s a beloved comfort dish that’s easy to personalize and satisfying every single time. So grab your wok, channel those spicy, tangy vibes, and dive into your own homemade bowl of Korean goodness! Enjoy every delicious bite.

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