Kimchi Chicken And Bacon Fried Rice Recipes

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CHICKEN KIMCHI FRIED RICE



Chicken Kimchi Fried Rice image

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.

Provided by Helen

Categories     Main

Time 20m

Number Of Ingredients 16

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)
1 tbsp Korean hot pepper paste (Gochujang)
3 tbsp soy sauce
2 tbsp kimchi juice
2 tsp sesame seeds
2 spring onions - finely chopped
A handful of nori cut into thin 4cm or 1.5 inch strips (optional)

Steps:

  • 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.
  • 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.
  • 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.
  • and mix it with the vegetables until it gets hot.
  • mixture and mix thoroughly
  • until while you 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.
  • while the eggs cook and top with the fried eggs when they are ready.
  • Top with spring onions, sesame seeds and optional nori strips and serve.

Nutrition Facts : Calories 644, Sugar 11.4 g, Sodium 757 mg, Fat 19.6 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 83.2 g, Fiber 4.4 g, Protein 33.6 g, Cholesterol 217.9 mg

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