Kimchi Chicken and Bacon Fried Rice
Ingredients
Korean BBQ Sauce
-
¼
cup
low sodium soy sauce
-
2
tablespoons
gochujang or sriracha
-
1
tablespoon
honey
-
1
tablespoon
ginger, grated
-
1
clove
garlic, minced or grated
Fried Rice
-
3
tablespoons
sesame oil, divided
-
3
large
eggs, beaten
-
4
slices
thick cut bacon, chopped
-
½
pound
boneless chicken breasts or tenders, cubed
-
4
cups
cooked white rice or quinoa
-
1-2
cups
cubed pineapple chunks
-
1
cup
frozen green peas
-
1
cup
kimchi
-
½
cup
fresh cilantro, chopped
-
2
green onions, chopped
-
to taste
pepper
-
for topping
toasted sesame seeds
Instructions
- Combine all Korean BBQ sauce ingredients in a bowl and whisk until smooth.
- Heat a large skillet or wok over medium heat and add a drizzle of sesame oil.
- Add the eggs and scramble until soft and set, then remove from the skillet.
- In the same skillet, cook the bacon until crisp, then drain and set aside.
- Pour off excess bacon grease, leaving 1 tablespoon in the skillet, and add a drizzle of sesame oil.
- Add the chicken and 2-3 tablespoons of Korean BBQ sauce, cooking until the chicken is cooked through.
- Remove the chicken and add more oil if needed, then stir-fry the rice and pineapple for 2-3 minutes.
- Stir in the peas and kimchi, cooking until warmed through.
- Return the eggs, bacon, and chicken to the skillet, mixing well and cooking for another minute.
- Serve the fried rice in bowls, drizzled with Korean BBQ sauce and topped with green onions, cilantro, and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
643
Total fat
30g
Total carbohydrates
60g
Total protein
28g
Sodium
800mg
Cholesterol
150mg
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