Directions
- 1Add oil to a wok and add chopped onions.
- 2Sauté the onions until translucent.
- 3Add diced chicken to the wok and cook until lightly browned.
- 4Add kimchi to the chicken and onions mixture.
- 5Add gochugaru and gochujang to the mixture.
- 6Mix all the ingredients well in the wok.
- 7Add cooked rice to the wok.
- 8Stir-fry the rice with the other ingredients until well combined and heated through.
- 9Pour kimchi juice and sesame oil over the fried rice.
- 10Add sugar and salt to taste.
- 11Mix the seasonings into the fried rice.
- 12Add toasted sesame seeds and chopped spring onions to the fried rice.
- 13Serve the kimchi fried rice and garnish with a fried egg and seaweed strips.
Ingredients
- 3 cup Cooked Rice
- 160 g Kimchi
- 150 g Chicken breast Or thigh, cut into small dices
- 0.5 Onion Cut small dices
- 1 tbsp Gochujang Korean chilli paste
- 1 tbsp Gochugaru Korean chilli powder/chilli powder/paprika
- 2 -3 Spring onion Cut thin slices
- 1 tbsp Sugar
- 1 tsp Salt Or salt to taste
- 1 tsp Sesame oil
- 1 tbsp Kimchi Juice Water from squeezing out kimchi
- 2 tbsp Vegetable oil Or neutral flavour oil
- 2 Fried Egg Sunny-side up
- Toasted sesame seeds
- Spring onion
- Seaweed strips Crispy nori (seaweed)
Equipment
wokwooden spoon
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