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Photo of Korean chicken and kimchi fried rice by WW

Korean chicken and kimchi fried rice

2 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Once you’ve tried this homemade fried rice, you’ll always want to make your own. This version adds in chia seeds for extra omega-3s and kimchi for added zest and spice. Serve with steamed greens for the ultimate flavour experience.


Canola oil

1 tbs, or sunflower variety


1 large, cut into matchsticks

Green shallot(s)

3 individual, thinly sliced

Chinese cabbage (wombok)

200 g, shredded

Cooked brown rice

250 g

Chia seeds

1 tsp

Cooked skinless chicken breast

300 g, shredded

Kimchi (no added sugar)

150 g


  1. Heat a wok or large frying pan on high. Add oil and heat for 30 seconds. Stir-fry carrot and half the shallot for 2 minutes or until just tender. Add wombok and cook for 1 minute or until softened.
  2. Add rice, chia seed, chicken and kimchi to wok and stir-fry for 1 minute or until hot and combined. Sprinkle with remaining shallot.


SERVING SUGGESTION: Steamed Asian greens and extra 2 tablespoons kimchi per serve.TIP: Kimchi is a Korean side dish of fermented vegetables. Find it in supermarkets and Asian groceries.