Description
Kimchi Fried Rice with Chicken is a flavorful Korean-inspired dish that combines savory marinated chicken, tangy kimchi, and perfectly stir-fried rice infused with garlic, ginger, and spicy gochugaru. This quick and easy recipe delivers a satisfying, spicy meal perfect for using up day-old rice and enjoying bold, umami-rich flavors in under 40 minutes.
Ingredients
Scale
Rice and Kimchi
- 3 cups day-old cooked white rice
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
Chicken Marinade and Cooking
- 300 g (about 10 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce (for marinade)
- 1 teaspoon gochugaru (for marinade)
- 2 tablespoons vegetable oil (divided)
Seasonings and Aromatics
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 green onions, chopped (white and green parts separated)
- 1 tablespoon gochugaru (plus 1 teaspoon for marinade)
- 1 tablespoon soy sauce (additional)
- 2 teaspoons sesame oil
- 2 large eggs
- Salt to taste
Instructions
- Marinate the Chicken: In a small bowl, combine the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon gochugaru. Mix well and let it marinate for 10 minutes to absorb flavors.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, cooking until golden brown and cooked through, about 5-6 minutes. Remove from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon vegetable oil. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
- Add Kimchi: Stir in the chopped kimchi and cook for 2-3 minutes, allowing it to caramelize slightly and develop rich flavor.
- Fry the Rice: Add the day-old cooked rice to the pan, breaking up any clumps. Stir-fry the mixture for 3-4 minutes, enabling the rice to crisp slightly.
- Season the Rice: Pour in the kimchi juice, the remaining soy sauce, and gochugaru. Stir thoroughly to combine all ingredients evenly.
- Incorporate Chicken: Return the cooked chicken to the pan, mixing well into the rice and kimchi mixture.
- Cook the Eggs: Make a well in the center of the rice mixture. Crack the eggs into the well and scramble them gently until cooked, then mix the eggs into the rice.
- Finish with Sesame Oil and Green Onions: Drizzle sesame oil over the dish, add the green parts of the chopped green onions, and stir to combine for a fresh, nutty finish.
- Season and Serve: Taste the fried rice and adjust salt if needed. Serve hot, garnished with additional green onions if desired.
Notes
- Use day-old rice for the best texture as fresh rice can turn mushy when fried.
- Adjust the amount of gochugaru according to your preferred spice level.
- Kimchi juice adds tanginess and depth; if unavailable, a splash of rice vinegar can be substituted.
- For a vegetarian version, omit the chicken and add extra vegetables like mushrooms or tofu.
- Leftovers can be refrigerated and reheated in a pan or microwave.
