Name: Kimchi fried rice with chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into small bits; 1/4 cup jasmine rice; 1/3 cup water; 2 tsp canola oil; 5 oz kimchi, chopped with juices reserved; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 2 tsp low sodium soy sauce; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

Rinse the rice until the water runs clear. Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 13 minutes. Remove from heat and let rest covered for 5 minutes. Spread the rice in a thin layer on a plate and let it cool for 15 minutes, or chill in the freezer for 10 minutes. Fluff with a fork to break up clumps.
While the rice cools, season the diced chicken with the remaining salt. Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until browned and cooked through. Transfer the chicken to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil. Add the kimchi, garlic, and ginger. Sauté for 3 to 4 minutes until the kimchi begins to caramelize and the mixture is fragrant.
Add the cooked rice, the seared chicken, and any reserved kimchi juices to the skillet. Drizzle with soy sauce. Stir-fry for 3 to 5 minutes, pressing the rice into the pan to get it slightly crispy. Stir in half the green onions and serve.

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Ingredients

Instructions

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