This kimchi fried rice recipe with chicken is a spin on a traditional favorite that is easy to make and healthier than what you can get at Korean restaurants.
The secret is to use day-old rice and a couple of my favorite ingredient prep techniques to make this simple dish a nutrient-dense weeknight delight!
Jump to:
What is Kimchi?
Kimchi is a traditional Korean dish made of fermented pickled vegetables. It has a vinegary, spicy flavor that pairs well with neutral ingredients such as rice, tofu, and ramen noodles. It also makes a great accent flavor when served with fish.
Due to the fermentation process, kimchi is a great source of probiotics, which feed the beneficial bacteria in your gut. This is important to maintain healthy digestion.
This recipe is one way to eat more fermented foods to improve your health.
While there are several different types of kimchi, the best kimchi for this recipe is one that's made with napa cabbage.
Can Eating White Rice Cause a Glucose Spike?
Since rice is a starchy food, it converts to sugar rapidly when eaten. This can lead to higher glucose spikes in your body, which isn't ideal for your health.
The good news is there's a workaround! Simply cool freshly cooked rice and then chill it in the refrigerator for 24 hours before using. This process will decrease the amount of regular starch while increasing the amount of resistant starch, which can significantly lower glucose spikes.
In case you're wondering, there can be 2.5 times more resistant starch than what's contained in freshly cooked rice. In addition, microwave reheating also increases the resistant starch content in cooked rice, so making enough of this recipe for leftovers is even better!
What is resistant starch?
Resistant starch is a nutrient that does not raise glucose levels. Instead, it feeds the good bacteria in your gut, which can lead to better digestive health.
If you find this topic interesting, you can learn more about the influence of resistant starch resulting from the cooling of rice from Nature.com.
Ingredients
Stir-Fry Sauce
- Tamari sauce - since soy sauce tends to contain gluten, tamari sauce is a good substitute as it is most commonly gluten-free. I recommend the San-Ja brand with 25% less sodium.
- Spicy harissa - while gochujang sauce is typically used in kimchi fried rice recipes, it can be difficult to find one that is gluten-free. Harissa is the Moroccan version of red pepper sauce that tastes similar to Korean chili paste and is usually gluten-free.
- Fish sauce - fish sauce adds a salty umami depth of flavor that is like no other. I recommend the Thai Kitchen brand as it is gluten-free.
- Toasted sesame oil - since this is a highly processed, industrial seed oil, I use this sparingly for added flavor. The good thing is a little goes a long way.
- Unrefined coconut sugar (optional) - this has the flavor of brown sugar but has a lower glycemic index.
Stir-Fry
- Fresh basil - basil adds a fragrant aroma that works very well in fried rice recipes.
- Garlic - use fresh garlic as it will add a lot more flavor than garlic powder.
- Ginger paste - while you can use fresh ginger, I find it's easier to use homemade ginger paste that I make ahead and freeze until I'm ready to toss it into a recipe.
- Onion - I recommend using a white onion.
- Green onions - also known as scallions or spring onions.
- Spicy kimchi - look for one made with napa cabbage.
- Avocado oil - avocado oil has a neutral flavor that won't compete with sesame oil.
- Jasmine rice - I find Jasmine rice works best for making fried rice.
- Cubed cooked chicken breast - I recommend making this in advance so you can easily add it to this recipe. Here's how to prepare chicken breasts in a slow cooker.
Toppings
- Dried seaweed (optional) - the snack-sized versions at Costco and Trader Joe's are perfect.
- Eggs - for the best nutrient profile, look for organic eggs from pasture-raised chickens.
- Avocado oil - this will be used to fry sunny-side-up eggs.
Instructions
1. Make the Rice
Instead of making rice on the stovetop, you can use frozen rice that's cooked in the microwave, which only takes 3 minutes per pouch. I sometimes use frozen Jasmine rice from Trader Joe's. Two 10-ounce bags make about 4.5 cups of rice, which is perfect for this recipe.
Alternatively, you can make a fresh batch of rice over the stovetop.
Add the rice and 2 cups of water to a medium saucepan. Bring to a rolling boil then turn the heat to low, cover the pot, and cook for 12 minutes.
Turn the heat off and keep the lid on for 10 more minutes.
Spread the rice onto a baking sheet in an even layer. This will allow it to cool quickly and dry out.
2. Prepare the Stir-Fry Sauce
Measure the stir-fry sauce ingredients and place them in a medium bowl.
Whisk the ingredients together and set aside.
3. Cook the Veggies
Slice the dried seaweed into thin strips and chop the vegetables.
Heat the oil in a cast iron pan or large skillet on medium heat. Add the onions, kimchi, and ginger, then toss together.
4. Add the Remaining Fried Rice Ingredients
Cook the vegetables until softened.
Add the rice and stir-fry sauce and combine with the vegetables.
Add the chopped basil and combine until wilted.
Add the cooked chicken and green onions then sauté for a few more minutes to warm up the chicken.
5. Make the Fried Eggs
In a separate pan, heat the oil on medium heat. Crack the eggs into the pan and fry them sunny-side-up. Depending on the size of your pan, you may only be able to make 2 eggs at a time.
Cover the pan for about 1 minute and 30 seconds to help set the egg whites. The yolks should remain mostly runny. Remove the lid and cook until the bottom edges become crispy.
6. Add the Toppings
Divide the kimchi chicken fried rice into 4 separate bowls. Top each bowl of fried rice with a fried egg and some sliced dried seaweed strips before serving.
Substitutions
- Instead of basil, you can use spinach.
- If you aren't a fan of fish sauce, feel free to use more tamari sauce instead. Since fish sauce is very salty, you may need to add some salt as well.
- Instead of Jasmine rice, feel free to use any type of long-grain rice or short-grain rice, including brown rice. These alternative options will have a stickier consistency, but that's okay.
- If you prefer to skip the rice altogether, cauliflower rice is a great alternative.
- For a milder recipe, you can always choose mild harissa or a mild kimchi preparation.
- If you don't prefer a runny egg, here are a couple of alternatives to making a fried sunny-side-up egg.
- Make scrambled eggs and combine them with the fried rice.
- Make a fully cooked egg by leaving the lid on for 2-3 minutes longer or until the yolk is no longer runny.
- Either of these two methods will result in drier fried rice, so you may want to add a little more sesame oil to compensate.
Variations
- Did you know that the traditional version of this recipe often includes pan-fried SPAM? Since SPAM is a highly processed meat, it's better to try a different protein option that adds a flavor you enjoy. Try cubed ham, crispy bacon, turkey, or even prosciutto.
- To add a little crunch, you can top the fried rice with some toasted sesame seeds or black sesame seeds.
- For more kimchi flavor and extra heat, you can add a couple of tablespoons of spicy kimchi juice from the jar to the stir-fry sauce.
Equipment
A 12-inch cast-iron skillet is the perfect size for this recipe. If you are not familiar with how to cook with cast iron, you just need to pre-heat the pan on medium heat for 10 minutes before using. A well-seasoned cast-iron pan is the perfect non-stick cookware for making this recipe.
Storage
Kimchi fried rice can be stored in an airtight container in the refrigerator for up to 5 days. Before serving, microwave for 2 minutes, then stir and heat for a little longer if needed.
Top tip
For a weeknight meal, I highly recommend using pre-cooked chicken, pre-made rice, and homemade ginger paste so that everything comes together quickly.
Related
Recipe
Easy Kimchi Fried Rice with Chicken
INGREDIENTS
For the Stir-Fry Sauce
- 1 tablespoon spicy harissa I recommend the Mina brand
- 2 tablespoon tamari sauce I recommend the San-Ja brand with 25% less sodium
- 1 tablespoon fish sauce (optional) I recommend the Thai Kitchen brand as it is gluten-free
- 1 tablespoon sesame oil
For the Stir-Fry
- 1 cup loosely packed fresh basil, chopped
- 2 cloves garlic, minced
- 2 teaspoon ginger paste or grated fresh ginger
- 1 small white onion, diced or ½ large onion
- 2 green onions, chopped
- 1 cup spicy kimchi
- 2 tablespoon avocado oil this will be used for sauteing the vegetables
- 4 cups cooked jasmine rice day old is best, or cook a fresh batch using 1 ½ cups of rice to 2 cups of water.
- 2 cups cubed cooked chicken breast about 8 oz
For the Toppings
- 3 sheets dried seaweed, sliced into thin strips snack sized ones
- 4 large fried eggs
- ½ tablespoon avocado oil
INSTRUCTIONS
Make the Rice
- Wash and rinse the rice about 3 times, until the water runs clear. This removes the extra starch that can make the rice too sticky.
- Add the rice and 2 cups of water to a medium sauce pan. Bring to a rolling boil then turn the heat to low, cover the pot, and cook for 12 minutes.
- Turn the heat off and keep the lid on for 10 more minutes.
- Spread the rice onto a baking sheet in an even layer. This will allow it to cool quickly and dry out.
Prepare the Stir-Fry Sauce
- In a medium bowl, whisk the stir-fry sauce ingredients together and set aside.
Make the Veggies
- Prep the vegetables.
- In a large skillet or 12" cast iron pan, heat the avocado oil on medium-high. Add the onions, kimchi, ginger, and onions, then toss together. Cook until softened.
- Stir in the rice and stir-fry sauce. Toss in the chicken, green onions, and basil. Cook until the basil has wilted (about 3 minutes).
Prepare the Toppings
- Slice the dried sheets of seaweed lengthwise into thin strips and set aside.
- Heat a smaller pan or 10" cast iron skillet on medium heat then add a ½ tablespoon of avocado oil. Crack 4 eggs into the pan and fry until the bottom edges become crispy. Cover the pan for about 1 minute and 30 seconds to help set the egg whites. The yolks should remain mostly runny. Remove the lid and cook until the bottom edges become crispy.
Assemble Each Bowl
- Divide the fried rice into 4 separate bowls.
- Top each bowl of fried rice with a fried egg and strips of seaweed before serving. If desired, garnish with some extra sliced green onions.
NOTES
- Instead of making rice on the stovetop, you can use frozen rice cooked in the microwave, which only takes 3 minutes per pouch. I sometimes use frozen Jasmine rice from Trader Joe's. Two 10-ounce bags make about 4.5 cups of rice, which is perfect for this recipe.
- Ginger paste - while you can use fresh ginger, I find it's easier to use homemade ginger paste that I make ahead and freeze until I'm ready to toss it into a recipe.
- Cubed cooked chicken breast - I recommend making this in advance so you can easily add it to this recipe. Here's how to prepare chicken breasts in a slow cooker.
- Kimchi fried rice can be stored in an airtight container in the refrigerator for up to 5 days. Before serving, microwave for 2 minutes, then stir and heat for a little longer if needed.
- Eating undercooked eggs can potentially lead to foodborne illness. See more guidelines at USDA.gov.
NUTRITION
Food safety
Eating undercooked eggs can potentially lead to foodborne illness. See more guidelines at USDA.gov.
Leave a Comment