Ingredients
For the Rice
3 cups day-old cooked white rice
For the Kimchi Mixture
1 cup kimchi, chopped
2 tablespoons kimchi juice
For the Chicken
300 g (about 10 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
For Cooking
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
For Seasoning
3 green onions, chopped (white and green parts separated)
2 tablespoons soy sauce
1 tablespoon gochugaru (Korean red pepper flakes)
2 teaspoons sesame oil
For Garnish
2 large eggs
Salt, to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and fully cooked through, about 5–7 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Sauté the garlic, ginger, and white parts of the green onions for about 1 minute until fragrant.
- Add the chopped kimchi and kimchi juice. Cook for 2–3 minutes to deepen the flavor.
- Add the cooked rice, breaking up any clumps, and stir-fry until well combined.
- Return the cooked chicken to the pan.
- Add the soy sauce, gochugaru, and sesame oil. Mix everything thoroughly and cook for another 2–3 minutes.
- Taste and adjust salt if needed.
- In a separate pan, fry the eggs to your preference.
- Serve the fried rice topped with fried eggs and garnish with the green parts of the onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Korean
Nutrition
- Calories: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and fully cooked through, about 5–7 minutes. Remove and set aside. In the same pan, add the remaining oil. Sauté the garlic, ginger, and white parts of the green onions for about 1 minute until fragrant. Add the chopped kimchi and kimchi juice. Cook for 2–3 minutes to deepen the flavor. Add the cooked rice, breaking up any clumps, and stir-fry until well combined. Return the cooked chicken to the pan. Add the soy sauce, gochugaru, and sesame oil. Mix everything thoroughly and cook for another 2–3 minutes. Taste and adjust salt if needed. In a separate pan, fry the eggs to your preference. Serve the fried rice topped with fried eggs and garnish with the green parts of the onions.