THE KITCHEN — Kimchee Fried Rice with Kathy Fang
We’ve partnered with acclaimed chef Kathy Fang, winner of Chopped and owner of Fang Restaurant in San Francisco. Here is another video in an original series sponsored by Perdue Harvestland All Natural Chicken and All-Clad. Traditional and modern Asian cuisine is all the hype and fusion dishes are ubiquitous in most hipster restaurants. Master Kimchee Fried Rice by watching this video from the series, The Kitchen.
Kimchee Fried Rice with Korean Marinated Chicken Breast
Recipe: Courtesy of Kathy Fang of Fang Restaurant, San Francisco
Makes Two Servings
2 medium chicken breasts
2 cups cooked brown rice, or white rice
2 cups chopped Kale
1/3 cup Bell Pepper, chopped
1 inch piece of Ginger, minced
1/2 cup Green Onions, sliced
1 cup Brussel Sprouts, sliced
1/2 teaspoon Korean Chili Paste, Gochujang*
1/2 teaspoon Sriracha
1 teaspoon Corn Starch
1/2 teaspoon Sesame Oil
1 teaspoon Oyster Sauce
2 Tbsp Soy Sauce
2 Medium Eggs
3/4 cup chopped Kimchee*
Peanut Oil for cooking, or Vegetable Oil
Slice Chicken into thick slices, about 1/2 inch thick and place in a bowl with Korean Chili Paste, Sriracha, corn starch, sesame oil, oyster sauce. Mix and coat chicken and let marinate for 30 min-1 hour in the fridge
Put Peanut Oil in a frying pan on high and sauté chicken until cooked through with soy sauce, about 5-7 minutes. Set cooked chicken aside in a bowl.
Put another teaspoon of peanut oil back in the pan and add egg. Scramble in pan until cooked through then put cooked egg in a bowl and set aside.
Add to the same pan the rice, kimchee, all the vegetables, more Korean Chili Paste, Sriracha, and Soy Sauce. Saute until Kale is wilted then add the scrambled egg. Toss until mixed and cooked, about 2 more minutes
Divide into two bowls, then place the cooked chicken breast on top. Garnish with Cilantro
*Kimchee and Gochujang can be found at most Asian markets. Look for kimchee in the refrigerated aisle and gochujand win little red tubs by the spices and sauces.