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Kimchi Fried Rice with Ginger Chicken

Kimchi Fried Rice with Ginger Chicken
Prep Time
10 min
Cook Time
23 min
Yields
3 - 4 servings

A quick fry-up of ground chicken infused with garlic and ginger served with aromatic kimchi-fried rice.

Courtesy of Bonnie Mo.

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ingredients

Kimchi Fried Rice

3
cups leftover steamed rice or freshly-made rice, completely cooked
1
cup chopped kimchi
2
- 3 Tbsp Korean red pepper paste (gochujang)
3
tsp sesame oil
1
tsp vegetable oil
1
green onion, chopped
1
Tbsp roasted sesame seeds
1
sheet roasted seaweed, shredded

Ginger Chicken

1
lb(s) ground chicken
3
Tbsp vegetable oil, divided
2
large cloves garlic, minced
1
Tbsp fresh ginger, minced
2
shallots, minced
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directions

Step 1

In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about 1 minute.

Step 2

Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.

Step 3

Top with chopped green onion, seaweed and sesame seeds to taste.

Step 4

Place garlic, ginger and shallots with 1 Tablespoon vegetable in a blender and mix until chopped but still chunky.

Step 5

Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.

Step 6

Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.

Step 7

Add chicken to Kimchi Fried Rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

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