Kimchi Chicken Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with kimchi and chicken until fluffy and separate.
This one-bowl dish is made by stir-frying rice with kimchi and chicken until fluffy and separate. Tangy kimchi pairs with mild chicken, making it a great choice for lunch or a simple dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 420.8g serving): 570 kcal · protein 23g · carbohydrate 74.6g · fat 17.9g · sodium 581.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Break up any clumps in the leftover rice before cooking so it fries evenly in the pan.
Tips: If the kimchi is very ripe, add a little extra onion to mellow its sourness.
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Ingredients (1 serving)
- White rice — 1 bowl
- Chicken thighs — 80 g
- Napa cabbage kimchi — 1 handful
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp