This Kimchi Fried Rice with Chicken recipe is not only quick and easy to make, but it also brings an explosion of flavors to your table. Combining the tangy notes of kimchi with tender chicken and crispy rice, this dish is perfect for any occasion—from a cozy weeknight dinner to a lively gathering with friends. Its versatility allows you to customize ingredients based on your preferences, making it a go-to meal for any palate.
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can whip up this delicious meal in no time.
- Flavorful & Satisfying: The unique blend of kimchi, chicken, and spices creates a hearty dish that satisfies hunger and cravings.
- Customizable Ingredients: Adjust the spice level or add more vegetables to cater to your taste and dietary needs.
- One-Pan Cooking: Minimize cleanup with this simple one-pan recipe that delivers big on flavor without the fuss.
- Great Leftovers: This dish holds up well in the fridge, making it an excellent option for meal prep or next-day lunches.
Tools and Preparation
Before diving into the cooking process, gather your tools to ensure everything goes smoothly. Having the right equipment will enhance your cooking experience and help create the perfect Kimchi Fried Rice with Chicken.
Essential Tools and Equipment
- Large skillet or wok
- Mixing bowl
- Spatula or wooden spoon
- Measuring spoons
Importance of Each Tool
- Large skillet or wok: Ideal for stir-frying ingredients evenly while allowing enough space for proper cooking and browning.
- Mixing bowl: Useful for marinating chicken and mixing sauces without making a mess.
- Spatula or wooden spoon: Perfect for stirring ingredients gently without breaking them apart too much, maintaining texture.
- Measuring spoons: Ensures accurate measurements of sauces and spices, leading to consistent flavor every time.
Ingredients
For the Rice
- 3 cups day-old cooked white rice
For the Kimchi Mixture
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
For the Chicken
- 300 g (about 10 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
For Cooking
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
- 3 green onions (chopped; white and green parts separated)
For Flavoring
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
For Egg Addition
- 2 large eggs
Seasoning
- Salt to taste
How to Make Kimchi Fried Rice with Chicken
Step 1: Marinate the Chicken
In a small bowl, marinate the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon gochugaru. Set aside for 10 minutes.
Step 2: Cook the Chicken
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove from the pan and set aside.
Step 3: Sauté Aromatics
In the same pan, add the remaining oil. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
Step 4: Stir-Fry Kimchi
Add the chopped kimchi to the pan and stir-fry for 2-3 minutes until it starts to caramelize.
Step 5: Add Rice
Add the day-old rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes, allowing the rice to crisp up slightly.
Step 6: Incorporate Sauces
Pour in the kimchi juice, remaining soy sauce, and gochugaru. Mix well to combine.
Step 7: Combine Chicken
Add the cooked chicken back to the pan and stir everything together until fully incorporated.
Step 8: Scramble Eggs
Create a well in the center of the rice mixture and crack in two eggs. Scramble them quickly before mixing them into the rice.
Step 9: Finishing Touches
Drizzle sesame oil over everything and sprinkle in the green parts of the green onions. Stir well to combine all flavors.
Step 10: Season & Serve
Taste your fried rice; adjust seasoning with salt if needed. Serve hot, garnished with additional green onions if desired.
Enjoy your flavorful Kimchi Fried Rice with Chicken!
How to Serve Kimchi Fried Rice with Chicken
Kimchi Fried Rice with Chicken is a flavorful dish that can be enjoyed in various ways. It’s versatile and easy to pair with other foods, making it suitable for any meal occasion.
Add Fresh Vegetables
- Include sliced cucumbers or radishes on the side for a refreshing crunch.
- Toss in some mixed greens drizzled with sesame oil for added texture.
Serve with a Fried Egg
- Top your kimchi fried rice with a sunny-side-up egg for extra richness.
- The runny yolk adds creaminess that complements the spicy flavors beautifully.
Garnish with Green Onions
- Sprinkle additional chopped green onions on top just before serving.
- This enhances both the color and flavor of your dish.
Pair with Pickled Vegetables
- Serve alongside pickled carrots or daikon for a tangy contrast.
- These add brightness and balance to the hearty fried rice.
How to Perfect Kimchi Fried Rice with Chicken
To ensure your Kimchi Fried Rice with Chicken turns out perfectly every time, follow these helpful tips.
- Use day-old rice – Freshly cooked rice can be too moist, causing clumps. Day-old rice has less moisture and fries up better.
- Customize spice levels – Adjust the amount of gochugaru to suit your heat preference. Start small and add more if desired.
- Don’t overcrowd the pan – Cook in batches if necessary to achieve that crispy texture without steaming the rice.
- Mix well – Ensure all ingredients are thoroughly combined for an even distribution of flavors throughout the dish.
Best Side Dishes for Kimchi Fried Rice with Chicken
Serving sides can elevate your meal experience. Here are some excellent options to complement your Kimchi Fried Rice with Chicken.
- Korean Cucumber Salad – A refreshing salad made with thinly sliced cucumbers, sesame oil, and vinegar.
- Steamed Broccoli – Lightly steamed broccoli provides a nutritious balance to the spicy fried rice.
- Miso Soup – A warm bowl of miso soup can be a comforting addition that pairs well with the main dish.
- Spicy Korean Pickled Radish – A sweet and tangy pickled radish can cut through the richness and enhance flavors.
- Tofu Stir-Fry – Quick stir-fried tofu tossed with vegetables offers a protein-rich side that complements the meal.
- Seaweed Salad – This light, savory salad brings umami flavor and is an excellent palate cleanser between bites.
Common Mistakes to Avoid
One of the keys to making perfect Kimchi Fried Rice with Chicken is to avoid common pitfalls in the cooking process.
- Bold Preparation: Not using day-old rice can lead to mushy fried rice. Always use rice that has been refrigerated for at least a few hours to achieve the best texture.
- Bold Overcooking Chicken: Cooking chicken too long can make it tough. Aim for a golden brown color and ensure it’s cooked through but still juicy.
- Bold Ignoring Flavors: Failing to adjust seasoning after cooking can result in bland rice. Taste your dish before serving and add salt or extra soy sauce as needed.
- Bold Skipping Marination: Not marinating the chicken may lead to less flavorful meat. A quick marination adds depth to the overall taste.
- Bold Overcrowding the Pan: Placing too much in the skillet at once can steam instead of fry your ingredients. Cook in batches if necessary for better results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover kimchi fried rice in an airtight container.
- It will last for up to 3 days in the refrigerator.
Freezing Kimchi Fried Rice with Chicken
- Allow it to cool completely before transferring it into freezer-safe bags or containers.
- It can be frozen for up to 2 months.
Reheating Kimchi Fried Rice with Chicken
- Oven: Preheat your oven to 350°F (175°C). Spread the rice on a baking sheet and cover with foil, reheating for about 15-20 minutes.
- Microwave: Place rice in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Heat a little oil in a pan over medium heat, add rice, and stir-fry until heated through, about 5 minutes.
Frequently Asked Questions
Here are some common questions about Kimchi Fried Rice with Chicken that might help you perfect your dish.
Can I use other proteins instead of chicken?
Yes! Feel free to substitute chicken with beef, turkey, or even tofu for a plant-based option.
How do I make Kimchi Fried Rice with Chicken vegan?
To make this dish vegan, replace chicken with tofu or tempeh and omit eggs, using a plant-based gelling agent if needed.
What is kimchi juice used for?
Kimchi juice adds an extra layer of flavor and tanginess to your fried rice. It’s packed with probiotics and enhances the overall taste.
How spicy is Kimchi Fried Rice with Chicken?
The spice level depends on how much gochugaru you add. Start with less if you’re sensitive to heat and adjust according to your preference.
Final Thoughts
This Kimchi Fried Rice with Chicken recipe is not only flavorful but also highly versatile. You can easily customize it by adding vegetables or changing proteins based on your taste preferences. Give this dish a try for an exciting weeknight dinner!
Kimchi Fried Rice with Chicken
Kimchi Fried Rice with Chicken is a delicious and vibrant dish that combines the tangy flavor of kimchi with tender chicken and perfectly cooked rice. This quick recipe is perfect for busy weeknights, taking just 15 minutes to prep and making use of day-old rice for optimal texture. You can easily customize the spice level or add extra vegetables to suit your taste. Plus, it’s a one-pan wonder, minimizing cleanup while delivering an explosion of flavors in every bite. Enjoy this satisfying meal any time you crave comforting Korean-inspired cuisine.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- 3 cups day-old cooked white rice
- 1 cup chopped kimchi
- 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 green onions, chopped; white and green parts separated
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
- 2 large eggs
- Salt to taste
- 2 tablespoons kimchi juice
Instructions
- Marinate chicken with soy sauce and gochugaru for 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook chicken until golden brown and set aside.
- In the same pan, add the remaining oil; sauté garlic, ginger, and the white parts of the green onions until fragrant.
- Stir-fry kimchi for 2-3 minutes until caramelized.
- Add rice, breaking any clumps; stir-fry for another 3-4 minutes.
- Mix in kimchi juice, remaining soy sauce, and gochugaru.
- Return chicken to the pan; combine well.
- Create a well in the center, scramble eggs, and mix into rice.
- Drizzle sesame oil and stir in chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg