Kimchi Chicken Fried Rice

Cook Time 15 minutes

Servings 4

Difficulty Easy

Ingredients

1 tbsp vegetable oil

4 spring onions, thinly sliced

1 x 3cm piece of ginger, thinly sliced

250g cooked and chilled brown rice

1 chicken breast, finely chopped

¾ cup of store-bought kimchi, finely chopped

2 tbsp light soy sauce

1 tbsp honey

This recipe works best with leftover cooked rice that has chilled in the fridge.

Method

Heat oil in a large fry pan or wok and add the white part of the spring onions (reserving the greens), ginger and kimchi and cook for 1-2 minutes. Now add the chicken strips and toss to coat in the onion and kimchi mixture. Cook for a further minute before adding the rice and toss, cooking for a further 2 minutes.

Combine the honey and soy and now pour into the rice along with the reserved finely chopped green part of the spring onions. Toss again to ensure all of the rice is coated in the sauce.