Note: This recipe does involve the use of a stove and hot oil.
Kimchi is rated as one of the top five healthiest foods in the world. Korea contributes its lack of obesity mainly to kimchi as it is served at every meal. Though kimchi does have a strong flavor and scent, but this recipe can help newcomers to kimchi incorporate the food into their diet.
Step 1: Ingredients and Cookware
•1 cup Jasmine white rice
•1½ cups water
•1½ tablespoons of vegetable oil
•1 boneless chicken breast cut into bite sized pieces
•1 cup Kimchi cut into bite sized pieces
•3+ tablespoons of kimchi liquid (excess from kimchi jar)
Note: The more liquid, the stronger the flavor
•½ teaspoon of sesame oil
•½ tablespoon of sugar (more or less depending on preference)
•Measuring spoons and measuring cups for ingredients
Note: You do not have to use the same brands of ingredients nor the same cookware as I use. Only the white rice must be Jasmine white rice. Other types of white rice do not have the same consistency and therefore will not produce the same results.
Step 2: Prepare the Rice
Step 3: Cook the Chicken
Caution: As the oil begins to heat, it may start to 'pop'. This oil may cause damage to clothes or minor burns to exposed skin. If the oil starts to pop too much or more than you are comfortable with, turn down the heat. It may take longer to cook the chicken this way but is safer overall.
Warning: Eating undercooked chicken may cause illness. To ensure the chicken has cooked fully, cut a piece of chicken in half. Check the middle for any pink areas. Do this step towards the end as the chicken will remain in the skillet for a while still after this step.
Step 4: Add the Kimchi
Caution: Slowly scoop the kimchi into the skillet. Too much kimchi falling into the skillet at once may cause oil or kimchi liquid to splatter. These liquids cause damage to clothing and/or minor burns to exposed skin.
With your spatula, spread the kimchi evenly around the skillet to ensure of even cooking.
Note: You may add some of the kimchi liquid at this time to keep the chicken tender and add more flavor.
Step 5: Add the Sugar
Note: The amount of sugar may vary depending on personal preference. I prefer ½ tablespoon, but users may prefer more or less.
Step 6: Add the Cooked Rice
Note: If the rice has not finished cooking yet, turn the stove burner to a low heat allowing the ingredients to simmer. Remember to turn it back up once the cooked rice is ready.
At this time the kimchi, chicken, oil, and sugar have been simmering together in the skillet for about 5 minutes.
For the best outcome and well distributed flavor, add small portions of the cooked rice at a time to the skillet. After adding each portion, stir all of the ingredients together with the spatula. The rice should slowly turn a reddish color from the kimchi. Continue this process until all of the rice has been added and mixed well.
Step 7: Add the Kimchi Liquid
Note: The more liquid you add the more kimchi flavor and spice the fried rice will have. Continue to stir the ingredients together until the liquid has been well distributed.
Caution: Adding the kimchi liquid may cause the skillet to start popping again. Maintain a fair distance as the kimchi liquid will stain clothing.
Step 8: Add the Sesame Oil
Step 9: Add the Egg
To mix the egg into the fried rice, push aside the fried rice leaving about 1/3 of the skillet open. Break the egg over the skillet. Immediately begin to stir the egg with your spatula. Once the egg is mostly cooked (only slightly runny), begin to mix it in with the fried rice.Continue to stir the ingredients until the egg is fully cooked.
Warning: Under cooking an egg may cause illness. If your egg is fully cooked, it will not be runny or have a liquid appearance when mixed with the fried rice.