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Fried Rice with Kimchi and Pulled Chicken

Make a flavour-packed kimchi fried rice using Moira Mac’s. With garlic, crispy kimchi, and a fried egg on top, it’s a quick, satisfying favourite that makes the best dinner chicken recipes.
10

min

6

serves

Dinner, Lunch

Ingredients

  • 300g Moira Mac’s Roast Shredded Chicken Breast
  • 1 tablespoon vegetable oil
  • 180g jar kimchi, drained and chopped kimchi, juices reserved
  • 1 tablespoon Gochujang paste
  • 1 small brown onion, finely diced
  • 1 clove garlic, minced
  • 3 cups steamed white rice, cooled
  • 2 eggs
  • 1 large carrot, cut into matchsticks
  • 2 Shallots, thinly sliced
  • Toasted white sesame seeds
  • Coriander sprigs, to serve

Method

  1. Heat vegetable oil in a wok or heavy based fry pan over medium high heat. Fry onion and garlic until softened. Add drained kimchi to heated pan and cook, stirring for 2 to 3 mins or until the kimchi starts to turn golden and crisp.
  2. Next add the steamed cooled rice and stir to combine. Add kimchi juices, ¼ cup of water and gochujang paste and cook for about 2 minutes or until the rice is beginning to become crunchy. Remove from the heat. Stir through Moira Mac’s Roast Shredded Chicken Breast.
  3. Transfer rice mixture to serving bowls.
  4. To serve, top each bowl with a fried egg, carrot, shallots and sesame seeds.
  5. Garnish with coriander

* gochujang paste can be found in Asian section of the grocery store

Recipe Featuring Moira Mac’s

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