Kimchi Fried Rice with Mango and Chicken
Have you ever struggled to choose between savory, sweet, or spicy for dinner? This Kimchi Fried Rice with Mango and Chicken has it all! Layers of bold flavors come together in a satisfying meal that will have you coming back for seconds. Spicy, savory kimchi pairs with sweet, juicy mango, while Utopihen Farms soy-free pasture-raised eggs add richness with a perfectly runny yolk. Marinated chicken brings plenty of protein, while baby bok choy, carrots, spring onions, and cilantro add freshness and crunch. It’s a flavorful, well-rounded meal with something for everyone!
Prep Time
15 Mins
Cook Time
25 Mins
Serves
4
Ingredients
Kimchi Mango Rice:
- 2 cups white rice, cooked
- 1 cup baby bok choy, chopped
- 1/2 cup chopped mango
- 1/2 cup kimchi
- 1/2 cup matchstick carrots
- 1/4 cup white onion, chopped
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 tablespoon chili paste
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon kimchi juice
- 4 spring onions, chopped
Chicken:
- 1/2 pound of raw chicken, sliced into bite sized pieces
- 1/3 cup soy sauce
- 2 tablespoon light brown sugar
- 2 tablespoons olive oil
- 1 tablespoon cilantro, chopped
- 1 tablespoon spring onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
Eggs:
- 4 Utopihen Soy-Free Eggs
- 2 tablespoons olive oil
Garnish:
- 1/2 cup spring onions, chopped
- 1/2 cup cilantro, chopped
Preparation
Marinate your chicken 4 hours minimum to over night.
Kimchi Mango Rice:
- In a small bowl, whisk together the soy sauce, chili paste, sesame oil, kimchi juice. Set aside.
- In large sauté pan, heat olive oil until it shimmers and moves fluidly in the pan on medium heat. Add onion, garlic and ginger and sauté until onions become translucent. About 3 minutes.
- To the sauté pan add the kimchi, bok choy, and carrots. Sauté together until veggies are tender, about 4 minutes.
- Stir in the rice and soy sauce mixture. Mix to completely disburse all the ingredients as so the rice is all warmed up, about 3 minutes.
- Remove from heat, set aside until ready to serve.
Chicken:
- Heat sauté pan with olive oil until it shimmers and moves fluidly in the pan on medium heat.
- Add chicken to the pan, keep the marinade, arrange so each piece has a little space in between to cook.
- Cook on each side about 2 minutes on each side.
- Remove cooked chicken from pan, set aside.
- Add remaining marinade and simmer 3-5 minutes, stirring constantly so it doesn’t burn.
- Pour into small bowl for serving.
Eggs:
- Heat sauté pan with olive oil until it shimmers and moves fluidly in the pan on medium heat.
- Add eggs to the pan and cook until whites are opaque and yolk is heated but not hardened, about 5 minutes.
- Remove eggs from pan and put on a plate until ready to serve.
Assembly:
- Scoop rice onto plates
- Place chicken to the side on each plate.
- Arrange an egg on top of the rice.
- Garnish with sauce, spring onions and cilantro.
- Serve.
