Chicken Kimchi Fried Rice
A really tasty and flavorful fried rice!
The spicy and sour kimchi gives the rice sort of a sharp taste.
- 2-3 cups Cold Rice
- 3 Chicken ThighBoneless and Skinless
- 1 tbsp. Cooking Wine
- 1/2 tsp. Corn Starch
- 1 cup Peas
- 1 cup Kimchi
- 2 Green Onion
- 1 pinch White Pepper
Dice 3 boneless and skinless chicken thighs into small pieces, about the size of my thumbnail.
After that, marinate with 1 tbsp. of cooking wine to help remove the chicken smell, 1/2 tsp. of corn starch to make the chicken even more tender and some salt.
Mix everything together and let it set aside while we move on to the next step.
*Note: The rice was cooked yesterday and set in the refrigerator overnight.
Fry Chicken, Peas and Kimchi
Add about half tbsp of olive or canola oil. When the oil is hot, pour in all the chicken.
With medium-high heat, keep stirring until the chicken is cooked, then add green peas and cook for few seconds. Continue to add kimchi and keep stirring until everything is well mixed, then take them out and set aside.
Add Rice to Fry
Keep on medium-low heat and add 1 tbsp of oil to the pan. When the oil is hot, not burning, add the rice.
I suggest for you to use a wooden spatula, because it’s weight can help to break apart the chunks of rice. Then add the chicken mixture (step 3) and keep stirring until everything is combined well.
Sprinkle a small handful of green onions, and a pinch of white pepper. Take a taste to see if it needs more salt before removing from heat.