Kimchi Fried Rice with Chicken and Egg (Dakgalbi Bokkeumbap)

Ingredients

• 4 cups Cooked Rice
• 1 cup Kimchi, chopped
• 1 lb Chicken Thighs, diced
• 2 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Soy Sauce
• 2 cloves Garlic, minced
• 1 tablespoon Sesame Oil
• 2 stalks Green Onions, chopped
• 4 large Eggs
• 2 tablespoons Vegetable Oil
• 1 teaspoon Sesame Seeds (optional)

Instructions

1. 1In a medium bowl, combine the 1 lb of chicken thighs, diced, with the 2 tablespoons of gochujang, 1 tablespoon of soy sauce, and 2 cloves of minced garlic. Mix thoroughly to coat the chicken. Let this marinate for at least 10 minutes.
2. 2Heat the 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the marinated chicken and cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
3. 3Add the 1 cup of chopped kimchi to the skillet with the chicken. Cook for 2-3 minutes, stirring frequently, until the kimchi is heated through and slightly softened.
4. 4Add the 4 cups of cooked rice to the skillet. Use your spoon or spatula to break apart any clumps of rice. Stir everything together well to combine the rice with the chicken and kimchi. Cook for another 3-5 minutes, stirring often, until the rice is heated through.
5. 5Stir in the 1 tablespoon of sesame oil and the 2 stalks of chopped green onions. Mix well and cook for an additional 1-2 minutes until everything is fragrant.
6. 6While the fried rice is finishing, heat a separate non-stick skillet over medium heat (350°F / 175°C). Carefully crack the 4 large eggs into the skillet and cook until the whites are set and the yolks are still runny, about 2-3 minutes for sunny-side up.
7. 7Divide the kimchi fried rice among 4 plates. Top each serving with a fried egg and sprinkle with 1 teaspoon of sesame seeds, if desired.

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