Kimchi and Chicken Fried Rice

Name: Kimchi and Chicken Fried Rice
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 1 ½ cups of rice (your choice); 2 chicken thighs, cubed; 4 cloves of garlic, minced; 1 inch of ginger, minced; 1 large head of bok choy; 2 medium sized carrots; ¾ cup of kimchi, chopped; 2 tbsp of coconut aminos; 1 tbsp toasted sesame oil; 1 tsp fish sauce; small bunch of cilantro; 2-3 Scallions; Salt + Pepper to taste; Salt; Pepper; Garlic Powder; Arrowroot Powder

by On The Chopping Block

4 Servings

55 min

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

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Recipe details

Yield 4 Servings
Time spent: Prep time: 40 Minutes Cook time: 15 Minutes Total time: 55 min

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Ingredients

1 ½ cups of rice (your choice)
2 chicken thighs, cubed
4 cloves of garlic, minced
1 inch of ginger, minced
1 large head of bok choy
2 medium sized carrots
¾ cup of kimchi, chopped
2 tbsp of coconut aminos
1 tbsp toasted sesame oil
1 tsp fish sauce
small bunch of cilantro
2-3 Scallions
Salt + Pepper to taste

The Chicken

Salt
Pepper
Garlic Powder
Arrowroot Powder

Instructions

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.

Kimchi and Chicken Fried Rice

Kimchi and Chicken Fried Rice

Recipe details

Ingredients

Ingredients

The Chicken

Instructions

The How To:

Tips

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Kimchi and Chicken Fried Rice

Kimchi and Chicken Fried Rice

Recipe details

Ingredients

Ingredients

The Chicken

Instructions

The How To:

Tips

Popular Recipe Book

More Recipes