Kimchi fried rice (chicken)

Name: Kimchi fried rice (chicken)
Total time: 1200 s
Yield: 1 serving
Cuisine: British
Ingredients: 1/2 tbsp Vegetable oil; 90 g chicken, cut into 2 cm cubes; 1/4 bell pepper, diced; 50 g Shimeiji mushroom; 1/2 Green onion, thinly sliced (separate stem and leaves); 3 tbsp Kimchi; 150 g steamed brown rice; Pinch shredded nori; Pinch sesame seeds, roasted; 1 tsp Mushroom soy sauce; 1/2 tsp Knorr pork flavour seasoning; 1 tbsp gochujang; 1 tsp Sesame oil

Jeerapa K. @kimdigiti

Thailand

Make dinner from the leftovers.

Jeerapa K. @kimdigiti

Thailand

Make dinner from the leftovers.

Saved

Ingredients

20 min

1 serving

1/2 tbspVegetable oil
90 gchicken, cut into 2 cm cubes
1/4bell pepper, diced
50 gShimeiji mushroom
1/2Green onion, thinly sliced (separate stem and leaves)
3 tbspKimchi
150 gsteamed brown rice
Pinchshredded nori
Pinchsesame seeds, roasted
Seasoning
1 tspMushroom soy sauce
1/2 tspKnorr pork flavour seasoning
1 tbspgochujang
1 tspSesame oil

Saved

Steps

20 min

1

Prepare ingredients and seasonings.
2

Bring a saucepan. Heat vegetable oil with high heat. Add chicken and stir fry for 3 to 5 min until the chicken become no longer pink.
3

At mushroom and cook for 1 to 2 minutes until tender.
4

Add Bell pepper and green onion’s stem. Add all seasonings and kimchi. Stir fry for 2-3 min until excessive fluid dries out.
5

Add steamed brown rice and mixed well for 1-2 min.
6

Sprinkle sliced green onion’s leaves and mix well before turning off the heat. Transfer to a serving platter.
7

Garnish with shredded nori and sesame seeds.
Note: I add fresh vegetables and steamed tofu skin as side dishes.