Description
A quick and easy fried rice dish that is loaded with the delicious umami flavours of kimchi and chicken, and topped with crunchy spring onions, sesame seeds and a yummy fried egg.
Serves 2-3. Use the scaling buttons below to double or triple the quantity.
Ingredients
Scale
Fried rice:
- 230g (or 8oz or 1 cup) sushi rice (you can use another type of rice such as Jasmine or Basmati if you don't have sushi rice)
- 1.5 tbsp oil - (groundnut or vegetable)
- 1/2 a white onion - finely chopped
- 2 tsp fresh ginger - finely chopped
- 2 chicken thighs - cut into bite-sized pieces
- 80g (or 3oz or 1/2 cup) kimchi
- 1 large carrot - grated
- 1 red pepper chopped into 1 cm square pieces
- 2 cloves of garlic - crushed
- 2 or 3 eggs (depending on how many people you are serving)
Sauce:
- 1 tbsp Korean hot pepper paste (Gochujang)
- 3 tbsp soy sauce
- 2 tbsp kimchi juice
Toppings:
- 2 tsp sesame seeds
- 2 spring onions - finely chopped
- A handful of nori cut into thin 4cm or 1.5 inch strips (optional)
Instructions
- Cook the rice the night before according to the packet instructions or before you make the rest of the dish if you were not able to do it the night before.
- Make the sauce. Mix the Korean red paste (Gochujang), soy sauce and kimchi juice in a bowl or jug. Ensure all lumps are removed and the sauce is smooth.
- Set your wok or frying pan onto a high heat, add 1 tbsp oil, onion and ginger and fry for a few minutes until the onion is soft.
- Add the chicken and continue to cook on a high heat for a few minutes until the outside is no-longer pink.
- Add the kimchi, grated carrots and red pepper and cook for a few more minutes until the chicken is fully cooked and the vegetables are tender. (note 1)
- Reduce the heat to medium, add the garlic and cook for 1-2 minutes.
- Add the rice and mix it with the vegetables until it gets hot.
- Pour on the sauce mixture and mix thoroughly
- Leave the wok or frying pan on a low heat until while you fry the eggs
- Fry the eggs. Set another frying pan on a medium to high heat and add the remaining oil. Crack the eggs into a pan when the oil is hot and fry until the yolks are set and the edges start to brown a little.
- Plate up the rice while the eggs cook and top with the fried eggs when they are ready.
- Add the toppings. Top with spring onions, sesame seeds and optional nori strips and serve.
Notes
- Check the chicken is cooked through by taking the largest piece and cutting it in half. If it is white on the inside you are good to go. If it's still pink you need to cook it for a little longer.
- Category: Main
- Cuisine: Korean
Nutrition
- Serving Size: 1
- Calories: 643
- Sugar: 11.4g
- Sodium: 757mg
- Fat: 19.6g
- Saturated Fat: 6.3g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 83.2g
- Fiber: 4.4g
- Protein: 33.6g
- Cholesterol: 217.9mg
Keywords: chicken kimchi fried rice