Recipes
Chicken and Kimchi Fried Rice
| Serves | 8 |
|---|---|
| Ingredients | Poultry, Rice, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: Gregory Gates, Kaiser Permanente, Ore.
Kimchi, spicy pickled cabbage, kicks up the flavor in this simple Asian dish.
Ingredients
8 cups cooked brown rice
2 cups diced onion
1/4 cup minced garlic
1 cup frozen peas
1 cup frozen carrots
2 tbsp. low sodium soy sauce
2 tbsp. hoisin sauce
2 tbsp. pineapple juice
3 tbsp. chopped cilantro
2 tbsp. canola olive oil
8 whole eggs
#2 cooked chopped chicken
1/2 cup sliced bell pepper
1/2 cup kimchi
1 cup julienne baby spinach
Steps
- Cook brown rice, cover with wrap to keep warm.
- In bowl, mix onion, garlic, peas and carrot. Set aside.
- In another bowl, mix soy sauce, hoisin sauce, pineapple juice and cilantro. Stir well.
- Add oil to medium hot pan. Mix eggs in bowl until well beaten. Place into pan. Cook, stirring occasionally, until done. Take out of pan, cut into small pieces and set aside.
- Add oil to same pan. Add chicken, onion/garlic/pea/carrot mix, bell pepper, kimchi, spinach, rice and egg. Cook together until warmed through. Add sauce, bring to simmer. Serve in bowl.