How to Make Kimchi Fried Rice With Chicken




Introduction: How to Make Kimchi Fried Rice With Chicken

This instructable takes you step-by-step and shows you how to make Kimchi Fried Rice with chicken. The preparation and cooking of this recipe takes approximately 20-25 minutes and produces four to five servings. Users do not need a cooking background if precautions are followed as instructed.

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.

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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)
•One egg

•Rice cooker
•Large skillet
•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

To begin, place 1 cup of Jasmine white rice and 1½ cups of water into the rice cooker. Stir the two ingredients briefly to wet each grain of rice. This helps ensure the rice cooks evenly. Plug in the rice cooker and switch to from "Warm" to "Cook". Cooking the rice is done first as it takes the longest to cook yet needs no additional attention after prepared.

Step 3: Cook the Chicken

Take your boneless chicken breast and cut into bite sized pieces (approx. 1x1 inch). In your large skillet, add 1½ tablespoons of vegetable oil. Turn stove onto a medium heat.  Add chicken to skillet. Continue to turn chicken pieces with your spatula until the pieces are completely white on the outside.

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

Prior to adding the kimchi to the skillet, make sure the kimchi is cut into bite sized pieces. Once the outer layer of the chicken has turned white, add 1 cup of 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

Sprinkle ½ tablespoon of sugar evenly over both the kimchi and chicken. Continue to flip and move around these ingredients as the rice continues to cook. Once the sugar has melted, turn the stove's burner to a medium-low heat.

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

The rice should be cooked by this time or soon afterward. This completion is indicated by the trigger on the rice cooker moving from "Cook" to "Warm".

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

Once all of the rice has a slight reddish tint, add your desired amount of kimchi liquid. The fried rice will have a deeper red color after the kimchi liquid has been mixed completely.

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

Add ½ teaspoon of sesame oil. This may seem like a small amount, but sesame oil has a concentrated flavor. Continue to stir the ingredients.

Step 9: Add the Egg

Note: You may either fry the egg separately or mix it in with the kimchi fried rice.

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.

Step 10: Enjoy!

You have now successfully cooked Kimchi Fried Rice. Turn the heat to simmer or off. Garnish and serve as desired. Store leftovers in a container and place in refrigerator.

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    4 Discussions


    6 years ago

    I made it and it is amazing!!! Thanks so much for this instructable


    6 years ago

    I'm one of Korean
    Very thanks to your interest in Korean food


    8 years ago on Introduction

    Something I have to try soon, too. I have 2 types of kimuchi in the fridge, ready to eat.


    9 years ago on Step 10

    this sounds delicious!!!! I'm going to make this soon...great way to calm down the intensity of kimchi. Thank you for this instructible!