Kimchi fried rice
Bibigo's popular menu is stir-fried with spicy chicken breast and kimchi. I thought about health by adding various vegetables and chicken breasts. If you put it in a hot stone pot or earthen pot, it is even more delicious because you can enjoy it warmly until the end.
1 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Young squash
    30g
  • onion
    30g
  • cabbage kimchi
    100g
  • Eggs
    1ea
  • instant rice
    200g
  • Chicken breast
    150g
  • Celery
    15g
  • Ginger
    3g
  • Red pepper powder
    8g
  • Sesame oil
    1TS
  • Salt
    1/4ts
  • Oyster sauce
    1TS
  • red pepper paste
    5g
  • ground pepper
    little
  • Host
    30g
  • Spinach
    5piece
  • seaweed flakes
    2g
Cooking Steps
STEP 1/7
Cut chicken breast in half to remove fat. Put celery, ginger, salt, and pepper in a blender and grind to make sauce, then mix chicken breast and leave for about 30 minutes.
STEP 2/7
Wipe the seasoning off the chicken breast and cut it into 1cm squares, add red pepper paste and sesame oil and mix evenly.
STEP 3/7
Remove the seeds from the zucchini and cut them into 1cm squares. Cut the onion into the same size as the zucchini, shake off the insides of the kimchi, and slice it. Mix bean sprouts with red pepper powder.
STEP 4/7
Grease a heated pan with cooking oil and fry eggs.
STEP 5/7
Grease a pan and stir-fry chicken breast, then add zucchini and onion and season with salt.
STEP 6/7
Add kimchi and stir-fry for about 30 seconds, then add rice and mix. Add bean sprouts and oyster sauce, mix evenly, and stir-fry for another 20 seconds.
STEP 7/7
Add spinach, mix, and place in a hot stone pot. Add fried eggs, sprinkle seaweed flakes, and sprinkle sesame oil slightly to finish.
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