Kimchi Chicken Fried Rice recipe - ingredients, nutrition and when to eat it
This one-pan meal stir-fries rice with chicken and kimchi, then serves it with egg.
This one-pan meal stir-fries rice with chicken and kimchi, then serves it with egg. The tangy kimchi and rich egg make it hearty, perfect for a busy lunch or a simple dinner.
World cuisine · 20 minutes to cook
Nutrition (per 500.8g serving): 738 kcal · protein 29.8g · carbohydrate 77.5g · fat 31.7g · sodium 607.8mg
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: If the rice is wet, spread it on a wide plate and let it cool briefly before frying; this makes it easier to get a fluffy result.
Tips: If there’s a lot of kimchi liquid, squeeze some out before stir-frying. It will evaporate quickly in the pan, keeping the rice from getting soggy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Boneless chicken thighs — 80 g
- Napa cabbage kimchi — 0.5 cup
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 0.5 tsp
- Cooking oil — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp