South Korea
Kimchi fried rice
Kimchi fried rice with chicken and oyster mushrooms, topped with a runny egg and crunchy seaweed flakes.
10 min prep · 15 min cook
- Wok
Ingredients
Tap what you already have
- 300 g chicken thighs chicken thighs
- 450 g cooked rice cooked rice, day-old rice is best
- 160 g kimchi kimchi
- 150 g oyster mushroom oyster mushroom
- 2 stalks green onion
- 1 carrot
- 2 tbsp seaweed flakes (optional)
- 3 eggs (optional)
- 2 tsp sesame seeds
For the sauce
- 1 tbsp gochugaru
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp honey
At Jumbo ≈ €26.61
Not included: cooked rice, gochugaru
Prices from October 18
Steps
Cut the chicken into bite-size pieces and season with salt and a pinch of pepper.
Julienne the carrot into thin matchsticks. Slice the green onion and separate the whites from the greens. The whites go in during cooking, and the greens are for garnish.
Mix 2 tbsp of gochujang, the soy sauce, the sesame oil, honey, gochugaru and the kimchi juice into a sauce.
Heat 1 tbsp oil in a wok over high heat. Fry the chicken for 5–6 minutes until browned and cooked through. Lower the heat, stir in 1 tbsp gochujang, and toss for about 30 seconds until the chicken is coated.
Add a bit more oil and fry the mushrooms for 3 minutes until golden. Add the carrot and the spring onion whites and fry for 2 minutes more.
Add the kimchi and fry for 2 minutes, until the kimchi starts to caramelise and the oil turns red.
Add the day old rice and press it flat against the pan. Let it sit for a minute so it crisps, then toss. Do this a few times.
Stir in the sauce and toss until everything is hot and evenly red.
Serve topped with the spring onion greens, seaweed flakes, sesame seeds and a fried egg if you like.
