Kimchi and Chicken Fried Rice

4 Servings
55 Minutes

I was at Laurel Hardware, a chic eatery out in Hollywood, a few weeks ago and I ordered the most amazing duck fried rice I have had in a long long time. it was delicious pulled duck, edamame, kimchi, carrots and it was topped with a sunny side up egg. So I was inspired to make my own, sans the duck. And let me tell you, it’s sooo good!

A key notes, kimchi in fried rice is best used when its a bit old. Fresh kimchi isn't ideal, so when you've got an open jar of kimchi in the fridge and day-old rice, reach for this recipe!

Kimchi and Chicken Fried Rice

Recipe details

  • 4 Servings
  • Prep time: 40 Minutes|Cook time: 15 Minutes|Total time: 55 Minutes



The Chicken


The How To:

Start off by cubing your chicken. Be sure to pat it dry beforehand. Place in a bowl and season with salt, pepper, garlic powder and arrowroot powder. Preheat a cast iron skillet on medium-high. Add your chicken in one even layer and do not move for at least 3 minutes. Once browned, flip over and continue cooking until browned. Set aside.
Chop all the remaining ingredients and set aside. Heat up a non-stick skillet to medium heat. Add avocado oil to the pan and add your garlic and ginger. Cook until fragrant. Then add your carrots. Cool for 2-3 minutes making sure to stir and toss often. Then add your bok choy and continue cooking for another 2 minutes. Add your kimchi, rice, coconut aminos, toasted sesame oil, and fish sauce and toss until everything is combined. Add your chicken and serve with scallions and cilantro.


  • use day-old rice and old

Top Recipes

7 Cool and Refreshing Summer Cocktails to Beat the Heat
13 Delicious Ways to Use Your Dinner Leftovers
11 Fresh Ways to Use Watermelon This Season
15 Easy Vegan Recipes
11 Fresh Ways to Prepare Classic Thanksgiving Side Dishes
20 Tried and True Christmas Cookies We're Saving Now for Next Year
The Top 10 Quick Dinner Recipes of 2020
On The Chopping Block

Want more details about this and other recipes? Check out more here!


Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Your comment...