Gluten-Free Kimchi Fried Rice with Chicken

Ingredients

• 4 cups Cooked Rice (day-old, cooled)
• 1 lb Chicken Breast (cubed)
• 1 cup Kimchi (well-fermented)
• 1/2 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Gluten-Free Soy Sauce
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Sesame Oil
• 1 tablespoon Vegetable Oil
• 2 stalks Green Onions (sliced)
• 1 tablespoon Sesame Seeds
• 4 large Eggs (optional, fried)

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat, which is 400°F (200°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the 1 lb of cubed chicken breast. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
2. 2Add the 1/2 medium onion, diced, and the 3 cloves of garlic, minced, to the same skillet. Cook over medium heat, which is 300°F (150°C), stirring frequently, until the onion is softened and translucent, about 3 minutes.
3. 3Add the 1 cup of kimchi to the skillet. Cook for 2 minutes, stirring constantly, until it is fragrant and slightly softened.
4. 4Return the cooked chicken to the skillet. Add the 4 cups of cooked rice, 2 tablespoons of gluten-free soy sauce, and 1 tablespoon of gochujang. Stir everything together thoroughly, breaking up any large clumps of rice, until the ingredients are evenly distributed.
5. 5Continue to cook the mixture for 5-7 minutes over medium heat, which is 300°F (150°C), stirring occasionally. The rice should be heated through and begin to get slightly crispy in places.
6. 6Remove the skillet from the heat. Stir in the 1 tablespoon of sesame oil and the 2 stalks of sliced green onions. Sprinkle the mixture with the 1 tablespoon of sesame seeds.
7. 7Serve the kimchi fried rice immediately. If desired, top each serving with a fried egg.

Substitutions

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