Kimchi Chicken Fried Rice
5 mins
2-3 SERVINGS
INGREDIENTS
- 1 pack Sadia Breaded Chicken Cutlet (3pcs)
- 230g (1 cup) cooked short grain rice (cooked a day before)
- 1 ½ tbsp groundnut or vegetable oil
- ½ white onion, finely chopped
- 2 tsp fresh ginger, finely chopped
- 80g (or ½ cup) kimchi
- 1 large carrot, grated
- 1 red pepper, chopped into 1cm square pieces
- 2 cloves of garlic, minced
- 2 or 3 eggs (depending on how many people you are serving)
- 1 tbsp Gochujang
- 3 tbsp soy sauce
- 2 tbsp kimchi juice
- 2 tsp sesame seeds
- 2 spring onions - finely chopped
- A handful of nori (seaweed) cut into thin 4cm strips (optional)
METHOD
- Airfry 1 packet of Sadia Breaded Chicken Cutlet straight from freezer, at 200°C for 12 mins.
- Meanwhile, prepare the sauce by mixing Gochujang, soy sauce and kimchi juice in a bowl. Ensure all lumps are removed and the sauce is smooth.
- Set your wok or frying pan to high heat, add 1 tbsp oil, onion and ginger and fry until the onion is soft.
- Add the kimchi, grated carrots, red pepper and garlic and cook for a few minutes until cooked and tender.
- Reduce the heat to medium, then add the rice and stir well with the vegetables, until it gets hot.
- Pour in the sauce mixture and mix thoroughly, then bring heat to low.
- When the chicken cutlet is ready and chopped into bite-sized pieces, add it into the wok and quickly mix well.
- On a separate frying pan, set to medium high heat and add oil. Fry the eggs until yolks are set and edges start to brown a little.
- Plate the fried rice with an egg on top. Top with spring onions, sesame seeds and nori strips. Serve it while it's hot!
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