Kimchi and Chicken Fried Rice
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!
- 4 Servings
- Prep time: 40 Minutes|Cook time: 15 Minutes|Total time: 55 Minutes
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
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