Korean Chicken Fried Rice with Kimchi

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fusion Korean dish with crispy fried rice, kimchi, and marinated chicken. This asian-inspired chicken ready in about 30 minutes pairs chicken thighs, kimchi, rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.7 (11 ratings) Prep: 20 min Cook: 10 min Serves 2 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add 300g chicken thighs, season with 1 tsp salt, and cook for 8-10 minutes, turning occasionally, until golden brown and crispy with no pink inside. Transfer to a plate and set aside. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
  2. Step 2: In the same skillet, add 2 cups rice and 1 cup kimchi, stirring to coat with oil. Pour in 1/2 cup water, then add 2 tbsp soy sauce. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the rice is tender and the kimchi is softened but still slightly chewy. Tip: Use leftover day-old rice for firmer texture.
  3. Step 3: In a separate small bowl, whisk 2 eggs with 1/2 tsp sesame oil. Pour the mixture into the skillet with the rice, stirring gently for 2-3 minutes until the egg is just set and forms soft curds. Add the cooked chicken, stir to combine, and cook for 1-2 minutes until heated through. Tip: Add sesame oil at the end for a nutty aroma.

Frequently asked questions

How long does Korean Chicken Fried Rice with Kimchi take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean Chicken Fried Rice with Kimchi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Korean Chicken Fried Rice with Kimchi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean Chicken Fried Rice with Kimchi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean Chicken Fried Rice with Kimchi?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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