Kimchi Fried Rice with Ginger Chicken

Directions for: Kimchi Fried Rice with Ginger Chicken

Ingredients

Kimchi Fried Rice

3 cups leftover steamed rice or freshly-made rice, completely cooked

1 cup chopped kimchi

2 - 3 Tbsp Korean red pepper paste (gochujang)

3 tsp sesame oil

1 tsp vegetable oil

1 green onion, chopped

1 Tbsp roasted sesame seeds

1 sheet roasted seaweed, shredded

Ginger Chicken

1 lb(s) ground chicken

3 Tbsp vegetable oil, divided

2 large cloves garlic, minced

1 Tbsp fresh ginger, minced

2 shallots, minced

Kimchi Fried Rice

1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about 1 minute.

2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.

3. Top with chopped green onion, seaweed and sesame seeds to taste.

Ginger Chicken

1. Place garlic, ginger and shallots with 1 Tablespoon vegetable in a blender and mix until chopped but still chunky.

2. Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.

3. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.

4. Add chicken to Kimchi Fried Rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

See more: Asian, Chicken, Dinner, Eggs/Dairy, Korean, Lunch, Rice/Grain, Stir-Fry