Kimchi Fried Rice Recipe (Easy Chicken Kimchi Fried Rice)

Sauce for Kimchi Fried Rice

• ¼ cup Kimchi Brine
• 2 tbsp Gochujang
• 2 tsp Dark Soy Sauce
• 2 tsp Sugar

For Kimchi Fried Rice

• 2 tbsp Sunflower Oil
• 250 grams Boneless Chicken Thigh (chopped into small pieces)
• ½ tsp Salt ( to taste)
• 1 tsp Black Pepper Powder
• 6 cloves Garlic (peeled and chopped finely)
• 2 no Spring Onion (white part chopped finely)
• 1 cup Kimchi (chopped into small pieces)
• 1 tbsp Gochugaru
• 3 cups Day Old Cooked Rice (I used jasmine rice)

For Fried Egg

• 1 tbsp Sunflower Oil
• 2 large Eggs

For Garnishing

• 2 no Spring Onions (green part chopped finely)
• 1 tsp Sesame Seeds
• Nori Seeweed Sheets

1. 1

   Start by mixing the sauce for fried rice. Mix all the ingredients in a bowl to a smooth mix and set aside.

2. 2

   Heat oil in a cast iron pan. Add chicken cubes, salt, pepper and cook until chicken is cooked completely. It will take around 6 to 10 minutes.

3. 3

   Once chicken is cooked, add in spring onions and garlic and saute for a minute.

4. 4

   Now set this aside in the pan and add in the chopped kimchi to other side of the pan. Stir fry on high heat for 5 minutes. Let the kimchi get some colour.

5. 5

   Add in gochugaru and toss well.

6. 6

   Add in cooked rice and toss well with the kimchi. Pour over the sauce and stir fry again for 4 to 5 minutes on high heat till the rice is slightly toasted.

7. 7

   Add in toasted sesame oil and spring onion green in the end and turn off the heat.

8. 8

   Make fried egg. Heat oil in a small pan, crack open an egg and fry in the oil till golden and crispy.

9. 9

   For serving, plate some fried rice in a serving dish, top with fried egg, sesame seeds, extra chopped green onion. Serve with nori.