Kimchi Fried Rice

Course: Dinner, Lunch

Cuisine: Asian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 447kcal

This fried rice recipe uses kimchi and Gochujang to create a delicious twist on traditional fried rice recipes. Kimchi and Gochujang, which is a Korean chili paste, are both fermented and a bit spicy, so they bring depth and heat to the dish.

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Ingredients

2 tbsp cooking oil
1 small onion cut into slivers
1 red bell pepper cut into slivers
1/2 tsp salt
3/4 lb chicken breast thinly sliced
3 tbsp Gochujang (Korean chili paste)
1 cup kimchi roughly chopped
4 oz baby spinach
2 eggs lightly beaten
2 cups cooked rice
1/4 cup cilantro chopped, for garnish

Instructions

Preheat a large nonstick frying pan or wok over medium-high heat. Add vegetable oil, then onion slivers. Cook onions for 4-5 minutes until they start to soften.
2 tbsp cooking oil, 1 small onion
Add bell pepper slices and salt, cook for 2-3 minutes, then add sliced chicken breast. Cook 5-6 minutes stirring frequently until the chicken is almost cooked through, there should be no more pink visible on the outside.
1 red bell pepper, 3/4 lb chicken breast, 1/2 tsp salt
Add the Gochujang chili paste and stir to coat the vegetables and chicken. Add the spinach leaves. Cook a minute or two until the spinach wilts.
3 tbsp Gochujang, 4 oz baby spinach
Add kimchi, cook a minute or two longer to take the edge off the kimchi.
1 cup kimchi
Make a hole in the middle of the mixture by pushing the chicken and vegetables to the sides, then pour in the beaten eggs.
2 eggs
Let sit for a minute or so, then add the cooked rice to the pan. Stir to mix everything together and cook for a minute or two until eggs are set. Top with chopped cilantro as a garnish.
2 cups cooked rice, 1/4 cup cilantro

Notes

This dish is great for using up leftover cooked rice, but if you don’t have any, it also works well with freshly prepared rice.

I like the Sempio brand of Gochujang, which can be purchased in Umami’s Market or some Asian grocery stores.

Read more recipes from Laura's Cooking for You and Me series.

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