Kimchi Chicken Fried Rice

• Jasmine Rice(300 g)
• Chicken breast(450 g)
• Kimchi(200 g)
• Eggs(3)
• Onion(1)
• Garlic(3 cloves)
• Green Onions(4)
• Gochujang paste(1½ tbsp)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water according to the pack instructions until tender. Drain well, spread it out on a tray or large plate, and let the steam escape while you prep the rest.

   ~12 min

2. 2

   Thinly slice the {Chicken breast}. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Kimchi}, and slice the {Scallions}, keeping some green parts aside for serving.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the {Chicken breast} and {Black pepper}, then stir-fry until lightly golden and cooked through.

   ~5 min

4. 4

   Add the {Onion}, {Garlic}, and {Kimchi}. Stir-fry until the onion softens and the kimchi looks glossy and fragrant. Push everything to one side, crack in the {Eggs}, and scramble until just set.

   ~4 min

5. 5

   Add the cooked {Jasmine Rice}, {Gochujang paste}, {Soy sauce}, and {Sesame oil}. Toss and fry until the rice is evenly coated, hot, and lightly toasted in spots. Fold through most of the {Scallions}.

   ~6 min

6. 6

   Serve topped with the reserved {Scallions} and a sprinkle of {Sesame seeds}, if using.

   ~1 min