Korean chicken and kimchi fried rice

5
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

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