Easy Kimchi Fried Rice with Chicken
This kimchi fried rice recipe is a spin on a traditional favorite that is easy to make and healthier than restaurant versions.
Servings: 4 people
Calories: 530kcal
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
Calories: 530kcal | Carbohydrates: 50g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 1178mg | Potassium: 466mg | Fiber: 2g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 3mg