Kim Chi Chicken Fried Rice
My grandson sometimes just whips up a batch of this dish and eats it for like 2-3 days.
2 cup brown rice
2 Tbs sesame seed oil
1 med white onion – finely chopped
4 tsp fresh ginger – minced
4 chicken thighs – cut into bite-sized pieces (or shredded rotisserie chicken)
1.5 cups kimchi
2 large carrot – grated
2 red pepper chopped into 2 cm square pieces
4 cloves of garlic – minced
3-4 eggs (one for each serving)
2 tbsp Korean hot pepper paste (Gochujang)
6 tbsp soy sauce
4 tbsp kimchi juice
4 tsp sesame seeds
4 spring onions – finely chopped
- Cook the rice the night before, if possible.
- Make the sauce. Wisk the Korean red paste (Gochujang), soy sauce, and kimchi juice together in a bowl . Ensure all lumps are removed and the sauce is smooth.
- Set your wok or frying pan on high heat, add oil, onion, and ginger, and fry for a few minutes until the onion is soft.
- Add the chicken and continue to cook on high heat for a few minutes until the outside is no longer pink.
- Add the kimchi, grated carrots, and red pepper, and cook for a few more minutes until the chicken is fully cooked and the vegetables are tender. (note 1)
- Reduce the heat to medium, add the garlic and cook for 1-2 minutes.
- Add the rice and mix it with the vegetables until it gets hot.
- Pour on the sauce mixture and mix thoroughly
- Leave the wok or frying pan on a low heat until while you fry the eggs
- Fry the eggs. Set another frying pan on medium to high heat and spray the pan with oil. Add eggs when the oil is hot and fry until the yolks are set and the edges start to brown a little.
- Plate up the rice and top with the eggs. Top with spring onions and sesame seeds and serve.