Ingredients
Scale
- 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