Chicken Thigh Kimchi Fried Rice

Name: Chicken Thigh Kimchi Fried Rice
Yield: 663 g
Ingredients: Black Rice 100 g; Sliced Green Onion 20 g; King Oyster Mushroom 100 pcs; Fried Egg (without salt) 55 g; Onion 70 half (1/2 piece); Napa Cabbage Kimchi 40 side dish bowl; Fresh Cabbage 70 serving; Garlic Soy Seasoned Boneless Chicken Thigh 130 g; Chungjungone Olive Oil 20 g; Allulose Plus 15 g; Red Pepper Powder 3 spoon; Premium Soy Sauce 10 ml; Minced Garlic 10 teaspoon; Ottogi Traditional Sesame Oil 20 g

941 kcal

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Ingredients

Main ingredients

Black Rice 100 g
Sliced Green Onion 20 g
King Oyster Mushroom 1 pcs
Fried Egg (without salt) 55 g
Onion 1 half (1/2 piece)
Napa Cabbage Kimchi 1 side dish bowl
Fresh Cabbage 1 serving
Garlic Soy Seasoned Boneless Chicken Thigh 130 g

Seasonings/Sauce

Chungjungone Olive Oil 20 g
Allulose Plus 15 g
Red Pepper Powder 3 spoon
Premium Soy Sauce 10 ml
Minced Garlic 10 teaspoon
Ottogi Traditional Sesame Oil 20 g

Nutrition summary

Carbohydrates 88.31 g 35%

Protein 34 g 13%

Fat 58.53 g 52%

Serving size 663g

Cooking steps

1

Cut the chicken thigh into bite-sized pieces.
2

Finely chop the onion and kimchi.
3

Add cooking oil to a pan and stir-fry the chicken thigh pieces.
4

When the chicken is half cooked, add the onion and kimchi and continue stir-frying.
5

Add rice and stir-fry well to mix all ingredients evenly.
6

Season with soy sauce and black pepper.
7

Finish by drizzling sesame oil on top.

Chicken Thigh Kimchi Fried Rice

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