Kimchi Rice
Kimchi Rice is a Korean Fried Rice recipe that will feed a family. Done in 30 minutes, perfect for your busy weeknight dinners, with easy video instructions. Kimchi Bokkeumbap.
Servings 6 people
Equipment
- Wok or a deep frying pan
Ingredients
- 3 cups uncooked rice short grain or medium grain
- 2 tablespoons oil
- 1 small onion diced
- 1 chicken breast thinly sliced
- 2 cups kimchi chopped and kimchi juice saved
- 1 tablespoon Gochujang
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil to taste
Instructions
Cooking Rice
- Day old or leftover rice is best when cooking fried rice.
- Place 3 cups of washed rice and 4½ cups of water in saucepan. Bring to a boil over medium heat (without lid).
- Cover with lid, turn heat down to low, and cook for 20 minutes. Fluff with a fork and allow to cool before use. While rice is cooking, prep and start the cooking process.
Kimchi Fried Rice
- Heat oil in a wok over high heat. Saute onions until they start to sweat. Add the thinly sliced chicken pieces and fry until cooked.
- Squeeze out the kimchi and save the liquids to add with the rice. Toss the kimchi into the wok mixture and fry for a few minutes. Mix in the Gochujang paste.
- Add the rice, kimchi juice, soy sauce and sesame oil. Stir until it’s evenly mixed.
- Serve with fried egg and garnish with green onions.