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Photo of Korean chicken & kimchi fried rice by WW

Korean chicken & kimchi fried rice

7
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
A mix of spiced and fermented vegetables, kimchi adds a unique flavour to this quick chicken fried rice.

Ingredients

Vegetable Oil

1 tablespoon(s)

Carrots, raw

2 medium, cut into matchsticks

Spring Onions

3 medium, trimmed and thinly sliced

Chinese Leaf

200 g, shredded

Brown rice, microwaveable

2 pouch(es)

Chicken breast, skinless, grilled

400 g, shredded

Kimchi

150 g

Instructions

  1. Heat a wok or large frying pan over a high heat. Add the oil and heat for 30 seconds. Stir-fry the carrot and half the spring onions for 2 minutes. Add the Chinese leaf and stir-fry for 1 minute.
  2. Meanwhile, cook the rice to pack instructions, then add to the wok along with the chicken and kimchi. Stir-fry for 1 minute or until hot.
  3. Serve topped with the remaining spring onions

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