Scran

Subscribe
Recipe for

Kimchi fried rice with Korean chicken

PictureIngredientsStepsTips

Ingredients

Fried rice

  • Leftover rice
  • Kimchi – about half the quantity of rice
  • Spring onions if you have them
  • 2 cloves of garlic, crushed
  • About the same amount of ginger, grated
  • 1 tbsp of gochujang
  • 1 tbsp of soy sauce
  • 1 tsp of mirin
  • 1 egg, whisked

Korean "fried chicken"

  • 1 chicken thing, I don't know, maybe just grill a breast – see notes
  • 1 tbsp gochujang
  • 1 tbsp honey
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tsp to 1 tbso gochugaru – see notes

Steps

Fried rice

  1. Combine sauce ingredients
  2. Heat vegetable oil in a wok until smoking hot
  3. Add rice and stir fry, try to let some of it catch
  4. Stir in garlic and ginger
  5. Push rice to one side of the pan and pour your egg in the other
  6. Stir and cook until scrambled, then mix it all together
  7. Add your sauce
  8. It's done when it's done

Chicken thing

  1. Cook your chicken
  2. Mix sauce ingredients together
  3. When chicken is practically cooked, toss it in the sauce
  4. Place cooked and coated chicken in an oven or under a hot grill for a few minutes
  5. When the sauce caramelises a little, take out out and toss it again
  6. Serve on top of the rice

Tips

  • I thought it would be a good idea to get some frozen battered chicken things, yknow for when chicken hunger strikes, they are crap. But this is what I did so there.
  • Gochugaru is a korean red pepper flake, it can be spicy AF, so use it sparingly if you don't like spicy things. Use it in abundance if you're cool.

A project of love and passion Made by Sheppard.