Korean chicken and kimchi fried rice
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
1 tbs, or sunflower variety
Carrot(s)
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
150 g
Instructions
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.
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