Gluten-Free Kimchi Fried Rice with Chicken
A flavorful and comforting Korean dish made with kimchi, chicken, and rice. This version uses gluten-free soy sauce and gochujang to ensure it's safe for those with gluten sensitivities.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- 4 cups Cooked Rice (day-old, cooled)
- about 450 g 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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Place an approximately 30 cm 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 about 450 g of cubed chicken breast. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C. Remove the chicken from the skillet and set aside.
- 2Add the 1/2 medium onion, diced, and the 3 cloves of garlic, minced, to the same skillet. Cook over medium heat, which is 150°C, stirring frequently, until the onion is softened and translucent, about 3 minutes.
- 3Add the 1 cup of kimchi to the skillet. Cook for 2 minutes, stirring constantly, until it is fragrant and slightly softened.
- 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.
- 5Continue to cook the mixture for 5-7 minutes over medium heat, which is 150°C, stirring occasionally. The rice should be heated through and begin to get slightly crispy in places.
- 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.
- 7Serve the kimchi fried rice immediately. If desired, top each serving with a fried egg.
Substitutions
Soy Sauce → Gluten-Free Soy Sauce (Tamari)(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More korean recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.