4-Meal Prep: Easy Kimchi Fried Rice
Rice lovers, hands up? Whoever said you can’t have carbs cause you’re dieting should be… shown this amazing easy to make kimchi fried rice.
We’re taking a walk down Koreatown again today with another, easy to make, Korean inspired recipe after last week’s Samyang noodles. I love recipes like this because it’s convenient and useful. Why? Because we Asians always have leftover rice hanging around (especially if we live with family!)
Take a little diversion away from your usual plain fried rice, go grab some kimchi and make this one right here. It’s so simple and minimal, you don’t need much ingredients for this one. I’m not a huge fan of kimchi but when there is, there is. So get some good quality ones for this recipe here. The cabbage is a plus point for the veggies you need every day.
Make sure you use cooled rice and not hot from the rice cooker rice as this will give a better texture to the fried rice.
Give it a try and let me know how it goes. Be sure to tag me @asianmealprep on Facebook or Instagram if you make it – I’d love to see your creations! Enjoy!
Makes – 4 meals
Time needed – About 20 minutes
Nutrition information:
The nutrition information below is without the rice and is for one serving. It is also a rough guide so apologies in advanced if it’s incorrect – I am not a nutritionist and I have moved away from calorie counting since 2014.
Calories: 489, Protein: 39.2g, Carbs: 34g, Fats: 26.7g, Sat. Fat: 5.5g
Here’s what you need:
- 600g chicken breast, cut into small cubes
- 2 tablespoon sesame oil
- 1 red onion, diced
- 4 cloves garlic, diced
- 4cm ginger, sliced
- 1 and a half cup of kimchi
- 2 tablespoon gochujang (if you don’t have gochujang you can also sub it with homemade chilli paste or store bought ones is fine too – just be mindful of added sugar and salt)
- 300g cooked cooled basmati rice (or long grain brown rice)
- 1 egg
To garnish:
- Chopped nori strips
- Chilli flakes
- 1 egg, made into omelette, cut into strips
Here’s how you do it:
- Heat a non-stick skillet on medium high and add in the sesame oil once the pan is hot. Add in ginger, garlic and onion and stir-fry till fragrant.
- Toss in chicken breast cubes and stir-fry for 5-6 minutes until it is cooked.
- Add in gochujang and mix well with the chicken.
- Toss in kimchi and stir fry for 1-2 minutes until it is covered with the rest of the ingredients.
- Add in the cooled rice and mix well. Give it a few stirs and then remove from heat.
- On a separate pan, spray with oil. Cook the egg like an omelette and then fold it. Using a knife, cut it lengthwise so you get strips of eggs.
- Prepare your meals by putting it into reusable containers, dust it off with chilli flakes, chopped nori strips and the egg.
- Enjoy!
