Kimchi & Chicken Fried Rice

Prep: 15 minutes | Cook: 30-40 minutes | Serves 2-3 people

Ingredients

3 boneless, skinless chicken thighs
1 garlic clove
1 yellow onion
1 stalk celery
2 medium size carrot
1 cup baby spinach
3 tbsp Cozy Cabbage OG Spicy Kimchi


1 tbsp cooking oil
1 tsp chili crisp
1 cup basmati rice
1/2 tsp black pepper
1 tsp salt
2 cups water
2 eggs (optional)
1 stalk fresh green onion (optional)

Instructions

  1. Chop the chicken thighs into 1-inch cubes and dice your vegetables.

  2. Heat cooking oil in a wok over medium high heat until smoking.

  3. Add onion, garlic to the pan and sauté for 5-7 minutes until onion is translucent and aromatic.

  4. Add chicken and sauté for 7-10 minutes until the chicken is seared.

  5. Add basmati rice, other vegetables, chili crisp, salt, black pepper, and Kimchi to the wok. Sauté, stirring constantly for 2 minutes.

  6. Pour in 2 cups of water and place lid on wok.

  7. Bring the liquid to a simmer, then change heat to low. Cook for 15 minutes stirring every couple of minutes.

  8. Fry 2 eggs to desired level of doneness.

  9. Serve with fresh chopped green onions.

  10. Pair with bold red wine, garlic toast/baguette for the best experience.