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kimchi mango rice close up

Kimchi Fried Rice with Mango and Chicken

Kimchi Fried Rice with Mango and Chicken - The name doesn’t begin to scratch the surface of this deliciously comforting, sweet, salty, and savory dish. It hits every flavor note - and then some! Add a fried egg and we have a power-packed meal, perfect for whatever your day brings. 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American, Korean
Servings 4

Ingredients
  

Kimchi Fried Rice with Mango

  • 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 tbsp soy sauce
  • 3 tbsp olive oil
  • 1 tbsp chili paste
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp kimchi juice
  • 4 spring onions, chopped

Chicken

  • 1/2 lb raw chicken, sliced into bite sized pieces
  • 1/3 cup soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp olive oil
  • 1 tbsp cilantro, chopped
  • 1 tbsp spring onion, chopped
  • 2 tsp minced garlic
  • 2 tsp minced ginger

Eggs

  • 4 Utopihen Farms Soy-Free Eggs
  • 2 tbsp olive oil

Garnish

  • 1/2 cup spring onions, chopped
  • 1/2 cup cilantro, chopped

Instructions
 

  • Prep - Marinate your chicken from 4 hours to overnight.

Kimchi Fried Rice with Mango

  • 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 4minutes.
  • 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 and Enjoy.

NOTES: