Kimchi Fried Rice With Chicken

Ingredients

• 1.25 cup sushi rice (Note 1)
• 1.5 tbsp oil (groundnut or vegetable)
• 1/2 onion (finely chopped)
• 2 tsp fresh ginger (finely chopped)
• 2 chicken thighs (cut into bite-sized pieces)
• 2/3 cup kimchi
• 1 large carrot (grated)
• 1 red pepper (diced)
• 2 cloves garlic (crushed)
• 3 eggs
• 1 tbsp Gochujang (Korean hot pepper paste)
• 3 tbsp soy sauce
• 2 tbsp kimchi juice
• 2 tsp sesame seeds
• 2 scallions (finely chopped)
• nori (cut into thin 4cm or 1.5 inch strips )

Instructions

1. 1

   Cook the rice the night before according to the packet instructions or before you make the rest of the dish if you were not able to do it the night before.

2. 2

   Make the sauce. Mix the Gochujang, soy sauce and kimchi juice in a bowl or jug. Ensure all lumps are removed and the sauce is smooth.

3. 3

   Set your wok or frying pan onto a high heat, add 1 tbsp oil, onion and ginger and fry for a few minutes until the onion is soft.

4. 4

   Add the chicken and continue to cook on a high heat for a few minutes until the outside is no-longer pink.

5. 5

   Add the kimchi, grated carrots and red pepper. Cook for a few more minutes until the chicken is fully cooked and the vegetables are tender. (note 2)

6. 6

   Reduce the heat to medium, add the garlic and cook for 1-2 minutes.

7. 7

   Add the rice and mix it with the vegetables until it gets hot.

8. 8

   Pour on the sauce and mix thoroughly

9. 9

   Leave the wok or frying pan on a low heat until while you fry the eggs

10. 10

    Fry the eggs. Set another frying pan on a medium to high heat and add the remaining oil. Crack the eggs into a pan when the oil is hot and fry until the yolks are set and the edges start to brown a little.

11. 11

    Plate up the rice while the eggs cook and top with the fried eggs when they are ready.

12. 12

    Add the toppings. Top with scallions, sesame seeds and nori strips, and serve.