Korean chicken & kimchi fried rice
7
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A mix of spiced and fermented vegetables, kimchi adds a unique flavour to this quick chicken fried rice.
Ingredients
Vegetable Oil
1 tablespoon(s)
Carrots, raw
2 medium, cut into matchsticks
Spring Onions
3 medium, trimmed and thinly sliced
Chinese Leaf
200 g, shredded
Brown rice, microwaveable
2 pouch(es)
Chicken breast, skinless, grilled
400 g, shredded
Kimchi
150 g
Instructions
1
Heat a wok or large frying pan over a high heat. Add the oil and heat for 30 seconds. Stir-fry the carrot and half the spring onions for 2 minutes. Add the Chinese leaf and stir-fry for 1 minute.
2
Meanwhile, cook the rice to pack instructions, then add to the wok along with the chicken and kimchi. Stir-fry for 1 minute or until hot.
3
Serve topped with the remaining spring onions
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