Kim-chi Fried Rice

Judie Foodie
Aug 5, 2015
3 min read

I have MAD LOVE for kim-chi! Fried rice is also a fav or mine so the two together is like heaven on a plate. Here's how to make my leaner version:

Kim-Chi Fried Rice

(4 servings)

2 cups of cooked Madagascar Pink Rice

1 cup of kim-chi (Napa cabbage variety), chopped

½ pound of marinated, ground chicken breast (marinade recipe listed below)

1 tablespoon of gochujang

3 cloves of garlic, finely minced

½ a small white onion, finely chopped

1 stock of scallions, juilenned

1 tablespoon of good quality soy sauce

1 tablespoon of mirin (Japanese cooking wine)

1 tablespoon of canola oil

1 teaspoon of regular sesame oil

Salt and Pepper to taste

2 eggs over easy

Chicken Marinade (allow chicken to marinate for 10 minutes)

2 teaspoons of light soy sauce

2 teaspoons of mirin

½ teaspoon of garlic powder

1 teaspoon of cornstarch

Pinch of salt and pepper

In a small bowl, marinate ground chicken breast with soy sauce, mirin, garlic power, salt, pepper, and corn starch. Set aside for 10 minutes before cooking.

In a large pan or wok over high heat, add one tablespoon of canola oil. When the oil starts rippling, add garlic then quickly add marinated ground chicken breast to prevent garlic from burning. After the chicken has browned, add onions to the pan. Once the onions have become translucent, make a well in the center of the pan and lower the heat to medium. Then add one tablespoon of gochujang to the center of the pan.

What is gochujang?

It is a fermented Korean chili paste made of black rice, peppers, wheat flour and other various ingredients. It is sweet, has a subtle heat and a deep savory quality that cannot be duplicated. Can you substitute this with something else? You really can't.

On the bright side, you can buy it on amazon if you don't have it in your local grocery store. Can you skip this ingredient altogther? Only IF the kim-chi you have is super flavorful because kim-chi is the star of the dish.

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After mixing the gochujang with your meat mixture in the pan, add in good quality kim-chi and 2 tablespoons of kim-chi liquid out of the jar.

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What is good quality kim-chi?

1. It's tangy. (Means it's been properly fermented.)

2. It's spicy.

3. Its liquid is red.

4. The flavor packs a punch.

5. It still has a crunch.

Yes, that rhymed. Totally unplanned.

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After stirring in the kim-chi, add in Madagascar pink rice.

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Madagascar Pink Rice is another key ingredient to keeping this dish leaner.

This beautifully hued rice is high in manganese and has twice the amount of fiber of white rice. (Which means you’ll be feel fuller, longer after eating this rice.)

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After adding the Madagascar pink rice, add soy sauce, mirin, and sesame oil and stir for one to two minutes until the mirin's alcohol cooks off. Then sprinkle salt and pepper to taste. Turn off the heat and set the pan/wok onto a burner that's not on. Garnish with scallions and top with an egg over easy.

Have fun in the kitchen!

Here's a full length video on how to make it if you want to have a look-see on just how easy it is.