Korean Style Fried Rice With Chicken And Kimchee (P

Name: Korean Style Fried Rice With Chicken And Kimchee (Pokkunbap)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cooked short-grain rice (brown or white); Chicken and Marinade; 6 ounces raw chicken breasts, chopped into bite sized pieces; 1 tablespoon korean rice wine; 1 garlic clove, peeled, and minced; 2 green onions, sliced thinly; 1/2 tablespoon sesame oil; 1/2 teaspoon black pepper; 1/2 teaspoon salt (or to taste); For the Fried Rice; 2 tablespoons walnut pieces; 2 tablespoons oil; 8 ounces medium firm tofu, cubed; 1/2 lb napa cabbage, washed and thinly sliced; 1/2 lb soybean mixed sprouts; 6 ounces oyster mushrooms, thinly sliced; 1 red chili pepper, chopped; 1 green chili pepper, chopped; 1 cup cabbage, kimchee drained of liquid and chopped; 2 tablespoons sesame oil; Garnish; 1 tablespoon toasted sesame seeds; 1 green onion, thinly sliced

Servings: persons

6 cups cooked short-grain rice (brown or white)
Chicken and Marinade
6 ounces raw chicken breasts, chopped into bite sized pieces
1 tablespoon korean rice wine
1 garlic clove, peeled, and minced
2 green onions, sliced thinly
1/2 tablespoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
For the Fried Rice
2 tablespoons walnut pieces
2 tablespoons oil
8 ounces medium firm tofu, cubed
1/2 lb napa cabbage, washed and thinly sliced
1/2 lb soybean mixed sprouts
6 ounces oyster mushrooms, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped
1 cup cabbage, kimchee drained of liquid and chopped
2 tablespoons sesame oil
Garnish
1 tablespoon toasted sesame seeds
1 green onion, thinly sliced

1
Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
2
Wash,chop,and mince all ingredients,.
3
Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
4
Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
5
add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
6
Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
7
remove to a serving platter and garnish.

1395

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 6 cups cooked short-grain rice (brown or white), Chicken and Marinade, 6 ounces raw chicken breasts, chopped into bite sized pieces, 1 tablespoon korean rice wine, and more.

Yes, Korean Style Fried Rice With Chicken And Kimchee (Pokkunbap) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Style Fried Rice With Chicken And Kimchee (Pokkunbap)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions