Make Kimchi Fried Rice With Chicken in One Pan

Kimchi fried rice can turn soggy, bland, or greasy when the pan is crowded or the rice is too warm. This method avoids those problems by cooking each main part separately before bringing everything together. You get browned chicken, fluffy eggs, crisp rice, and bold kimchi flavor in every bite.

This beginner-friendly kimchi fried rice recipe uses cold cooked rice because chilled grains stay firm when they hit the hot pan. Well-fermented kimchi adds tang and heat, while gochujang, soy sauce, and a small amount of kimchi juice season the rice without making it wet. Chicken thighs stay tender, but chicken breast also works when cut into small, even pieces.

The full meal takes about 35 minutes and feeds 4 people. Most of the work is chopping and measuring. Once the pan is hot, the cooking moves quickly, so prepare every ingredient before turning on the stove. Keep a plate beside the pan for the cooked chicken and eggs. By the end, you will have a complete one-pan meal ready for lunch or dinner.

Measure all the ingredients

Place every ingredient beside the stove before heating the pan. Measure 3 cups rice, 1 cup kimchi, 2 tablespoons kimchi juice, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 2 tablespoons cooking oil. Keep each ingredient in its own bowl or small section of a plate. Fried rice cooks fast, and stopping to find a sauce can leave the garlic burned or the rice stuck to the pan.

Cut the chicken and vegetables

Slice the chicken into even ½-inch pieces so every piece cooks at the same speed. Chop the kimchi into bite-size pieces if it is still in long strips. Dice the onion, mince the garlic, and thinly slice the green onions. Keep the pale green onion pieces separate from the dark green tops because they enter the pan at different times. Use a separate cutting board for raw chicken, or wash the board, knife, and your hands with hot soapy water before cutting the vegetables.

Season the chicken

Put the chicken in a clean bowl with 1 teaspoon soy sauce, ¼ teaspoon black pepper, and 1 teaspoon cooking oil. Toss until the pieces have a thin, even coating. Let the chicken stand for 5 minutes while you crack the eggs into a separate bowl. This short seasoning time adds flavor without drawing out enough moisture to stop the chicken from browning.

Cook the chicken until browned

Heat a large wok or 12-inch skillet over medium-high heat for 2 minutes. Add 1 tablespoon cooking oil, then spread the chicken into one layer. Leave it untouched for 2 minutes so the first side can brown. Cook for another 3 to 5 minutes, stirring only when needed, until no pink remains and the center reaches 165°F. Transfer the chicken to a clean plate.

Scramble the eggs

Lower the heat to medium and add 1 teaspoon cooking oil to the same pan. Pour in the beaten eggs. Wait about 10 seconds, then move a spatula slowly through the eggs until soft curds form. Remove them while they still look slightly glossy, after about 45 to 60 seconds. They will cook again when added back to the rice, so fully dry eggs can become rubbery.

Sauté the kimchi and aromatics

Keep the pan over medium heat. Add the diced onion and pale green onion pieces, then cook for 2 minutes until the onion begins to soften. Stir in the garlic for 20 seconds. Add the chopped kimchi and cook for 3 minutes, stirring often, until some moisture evaporates and the edges begin to darken. Save the kimchi juice for the seasoning step because adding it now can cool the pan and soften the rice.

Fry the cold rice

Raise the heat to medium-high and add the remaining cooking oil. Add the cold rice in an even layer. Press down on large clumps with the back of a spatula, then leave the rice untouched for 45 seconds before stirring. Continue frying for 3 to 4 minutes until the grains are hot, loose, and lightly toasted. If the pan looks crowded, cook the rice in two batches so it fries instead of steaming.

Season the kimchi fried rice

Push the rice toward the sides of the pan to expose a small space in the center. Add 1 tablespoon gochujang, the remaining soy sauce, ½ teaspoon sugar, and 2 tablespoons kimchi juice. Let the sauce warm for 15 seconds, then stir it through the rice until the grains are evenly coated. Taste before adding more kimchi juice. Too much liquid can make the rice soft and salty.

Fold in the chicken and eggs

Return the cooked chicken and scrambled eggs to the pan. Fold them through the rice for 1 to 2 minutes until everything is hot. Break the egg into bite-size pieces as you stir, but stop before it becomes too small. Turn off the heat and mix in 1 teaspoon toasted sesame oil. The sesame oil goes in last so its nutty aroma stays strong.

Serve the kimchi fried rice

Divide the hot rice among 4 bowls. Top each serving with the dark green onion slices and a small pinch of sesame seeds. Add a fried egg, roasted seaweed strips, or extra kimchi if you want a fuller meal. Serve within 5 minutes while the rice is hot and the toasted edges are still firm. Keep extra gochujang at the table so each person can adjust the heat without changing the whole pan.

You now have a hot pan of chicken kimchi fried rice with tender meat, fluffy egg, and rice that stays firm instead of soggy.

Taste one spoonful before serving and adjust the heat with extra gochujang at the table.

Save this kimchi fried rice recipe to your Pinterest board so it is ready the next time you have leftover rice and kimchi in the fridge.