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korean fried rice recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A unique Korean fried rice recipe combining spicy kimchi and chicken with a rich, creamy texture, featuring a signature gochujang cream cheese swirl.
Ingredients
- 4 cups day-old cooked short-grain rice, chilled overnight
- 340g (12 oz) boneless, skinless chicken breast or thigh, cut into 1 cm (0.5 inch) cubes
- 1 cup (150g) roughly chopped kimchi
- 2 tablespoons kimchi liquid, reserved
- 1 small (120g) yellow onion, finely diced
- 4 cloves (20g) minced garlic
- 0.5 cup (60g) diced carrot
- 0.5 cup (70g) frozen peas
- 3 scallions, white and green parts separated and chopped
- 2 tablespoons (30ml) light soy sauce
- 2 tablespoons (30g) gochujang, plus 1 tbsp for swirl
- 1 tablespoon (15g) granulated sugar
- 0.5 teaspoon (2.5g) black pepper
- 120g (4 oz) softened cream cheese
- 0.5 teaspoon (2.5ml) toasted sesame oil, plus 1 tsp for finishing
- 1 teaspoon (5ml) honey or maple syrup
- 1–2 tablespoons (15-30ml) warm water or milk
- 2 tablespoons (30ml) vegetable oil, for frying
- 2 large eggs, for serving
- 1 teaspoon (5g) toasted sesame seeds, for garnish
- fresh scallion greens, for garnish
Instructions
- Prepare Cream Cheese Swirl: In a small bowl, combine softened cream cheese, 1 tablespoon gochujang, 0.5 teaspoon toasted sesame oil, and honey. Stir until smooth. Gradually mix in warm water or milk until it reaches a thick, spoonable consistency similar to sour cream. Set aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add diced chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set it aside.
- Sauté Aromatics and Vegetables: Add remaining vegetable oil to the pan. Sauté diced yellow onion and scallion whites for 2-3 minutes until soft. Add minced garlic and diced carrots, cooking for another 2 minutes until fragrant.
- Stir in Kimchi and Rice: Stir in chopped kimchi and its reserved liquid. Cook for 3-4 minutes, pressing down with a spoon to release flavors. Add day-old rice to the pan and break up any clumps, mixing thoroughly with the vegetables.
- Add Sauce and Stir-fry: In a small bowl, whisk together light soy sauce, 2 tablespoons gochujang, granulated sugar, and black pepper. Pour this sauce over the rice mixture. Stir-fry for 5-7 minutes, ensuring all rice grains are coated and slightly caramelized.
- Combine Ingredients: Return cooked chicken to the pan. Add frozen peas and stir to combine. Cook for 2-3 minutes until peas are heated through. Remove the pan from the heat.
- Swirl in Cream Cheese: Gently dollop spoonfuls of the prepared gochujang cream cheese swirl over the hot fried rice. Use a spatula or spoon to fold and swirl the mixture into the rice, creating visible ribbons without fully mixing it in.
- Fry Eggs and Serve: In a separate small non-stick pan, fry 2 large eggs sunny-side up. Spoon the creamy fried rice into individual serving bowls. Top each serving with a fried egg, a sprinkle of toasted sesame seeds, and fresh scallion greens.
Notes
Use day-old chilled rice to prevent mushiness during stir-frying. Adjust the amount of gochujang to control the spice level according to your preference. To maintain the unique texture, gently fold the cream cheese swirl into the rice rather than mixing it completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 520 calories
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 117 mg
Keywords: Korean, fried rice, kimchi, chicken, cream cheese, easy dinner, weeknight meal, spicy, savory, comfort food
