Chicken Kimchi Fried Rice

Instructions

1. 1

   Cook the white rice according to the package directions. Slice the green onions, separating whites and greens, mince the garlic, and chop the kimchi if needed, retaining only its clinging juices. Cut the raw boneless, skinless chicken breast across the grain into strips about 5 mm thick. Beat the eggs in a small bowl.

2. 2

   Heat the vegetable oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered.

3. 3

   Add the chicken and spread it across the skillet. Cook uncovered for about 5 minutes, stirring frequently, until a food thermometer inserted sideways into the thickest strips reads at least 165°F/74°C.

4. 4

   Reduce the heat to medium and push the chicken to the edges. Pour the eggs into the center and scramble for about 2 minutes, until set and at least 160°F/71°C. Fold them into the chicken.

5. 5

   Return to medium-high heat. Add the kimchi, garlic and green onion whites. Stir-fry uncovered for 2 minutes, until fragrant and any pooled kimchi liquid has mostly evaporated.

6. 6

   Add the cooked rice, breaking up clumps with the spatula. Stir in the soy sauce and 30 ml water. Cover and cook over medium-high heat for 2 minutes. Uncover and stir-fry for another 2 minutes, adding the sesame oil and green onion greens during the final minute. Check that the rice mixture reaches at least 165°F/74°C throughout; it should be steaming hot with no pooled liquid. Divide between four plates.