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Kimchi Fried Rice With Chicken

This chicken kimchi fried rice combines cold rice, browned chicken, fermented kimchi, soft eggs, and a savory gochujang sauce. It is a quick one-pan meal with firm rice grains, tender chicken, and bold Korean-inspired flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Korean-Inspired
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cold cooked long-grain rice
  • 1 pound boneless skinless chicken thighs or chicken breast
  • 1 cup well-fermented kimchi, chopped
  • 2 tablespoons kimchi juice
  • 2 large eggs, beaten
  • ½ small yellow onion, diced
  • 2 green onions, thinly sliced with pale and dark parts separated
  • 2 garlic cloves, minced
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce, divided
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral cooking oil, divided
  • ½ teaspoon sugar
  • ¼ teaspoon ground black pepper
  • Sesame seeds for serving
  • Extra green onions for serving

Equipment

  • Large wok or 12-inch skillet
  • Sharp knife
  • Cutting board
  • mixing bowl
  • Small bowl
  • Measuring cups and spoons
  • Wooden spoon or heat-safe spatula
  • Clean plate

Method
 

  1. Prepare the ingredients
  2. Season the chicken
  3. Cook the chicken
  4. Scramble the eggs
  5. Cook the aromatics
  6. Sauté the kimchi
  7. Fry the rice
  8. Add the sauce
  9. Finish the fried rice
  10. Serve

Notes

  • Cold leftover rice produces the best texture because it contains less surface moisture.
  • Fresh rice can be spread on a tray and chilled uncovered for 20 to 30 minutes before cooking.
  • Use well-fermented kimchi for a stronger sour and savory flavor.
  • Reduce the gochujang to 1 or 2 teaspoons for milder fried rice.
  • Chicken thighs stay softer, while chicken breast gives the dish a leaner result.
  • Cook the rice in two batches if your skillet is crowded.
  • Add kimchi juice gradually because too much can make the rice soggy.
  • A fried egg, roasted seaweed, or extra kimchi can be added before serving.