I make my mom’s Chinese fried rice almost weekly, whenever I need a quick meal and want to clean out the fridge. It wasn’t until recently that I realized I could add my favourite Korean flavours into my go-to meal, and it was a serious game changer. With the addition of two classic Korean ingredients (kimchi and gochujang), the dish is totally transformed into a dinner that’s spicy, exciting, and such an easy weeknight meal (plus, it makes for great leftovers!)
I used mushrooms, spinach, and leftover rotisserie chicken to make this dish, but you could essentially sub in any veggies and protein that you like. I think carrots, red peppers, or zucchini would make a great addition, which is always handy when you want to make dinner in a pinch, or want to clean out the fridge and get rid of odds and ends.
To make this recipe extra speedy, I use pre-cooked rice and chicken. If you don’t have these on hand, just cook your rice according to package instructions, and cook chicken sliced thighs or breast in oil and a little gochugaru and soy sauce in the same wok, and then set aside until step 3. I also add a crispy fried egg on top because I just love the way it oozes onto the rice, but this is totally optional.
- 2 cups cooked rice (dry, leftover rice works best)
- 1 tablespoon cooking oil
- 1 cup kimchi, chopped
- 1 cup shredded rotisserie chicken
- 3-4 tablespoons gochugaru (less if you don’t like spice, more if you do)
- 2 tablespoons soya sauce
- 4 cups baby spinach
- 1 package mushrooms, sliced
- 3 green onions, chopped
- Crispy fried eggs, to serve (optional)
- Crispy seaweed, to serve (optional)
- In a large pan or wok, heat cooking oil on medium-high and add in chopped kimchi, sautéing for a couple minutes until it’s slightly browned.
- Add in mushrooms and spinach, cooking for about 5 minutes or until mushrooms have softened and spinach has wilted.
- Add in chicken, cooked rice, soya sauce and gochugaru, mixing thoroughly until gochugaru is coating all ingredients.
- Let rice mixture sizzle and crisp up on medium-low, tossing occasionally so the bottom doesn’t get burnt or too crispy.
- Serve into bowls and top with crispy fried egg, green onions, and seaweed.