Kimchi Fried Rice

Ingredients

• 1 tbsp neutral cooking oil

• ½ cup chicken breast or thigh, diced into small bite-sized pieces

• 1 cup Lucky Seoul Original Kimchi, chopped (reserve 2 tbsp kimchi juice)

• 2 cups day-old cooked white rice

• 1 tbsp gochujang (Korean chili paste)

• 1 tsp soy sauce

• 1 tsp toasted sesame oil

• 1 large egg

• Garnish: sliced green onions, furikake (or toasted sesame seeds), thinly sliced perilla leaf or nori ribbon

Instructions

1. Sauté Protein & Kimchi: Heat the cooking oil in a skillet or wok over medium-high heat. Add the diced chicken and cook for 2–3 minutes until lightly browned. Stir in the chopped Lucky Seoul Kimchi and cook for another 2 minutes until fragrant and softened.

2. Season & Stir-Fry Rice: Lower the heat to medium. Add the gochujang, soy sauce, and reserved kimchi juice directly to the pan, stirring to combine. Add the day-old rice, pressing down with a spatula to break up clumps and coat every grain evenly in the sauce. Stir-fry for 3–4 minutes until thoroughly heated.

3. Finish the Rice: Drizzle the toasted sesame oil around the edges of the pan, stir quickly, and remove the skillet from heat.

4. Fry the Egg: In a separate small non-stick pan, fry the egg sunny-side up over medium heat until the whites are set but the yolk remains runny.

5. Plate & Garnish: Transfer the kimchi fried rice to a shallow bowl. Top with the sunny-side-up egg, sliced green onions, furikake, and perilla leaf.