Kimchi Bokkeumbap (Kimchi Fried Rice) w/ Spicy Garlic Chicken

Yield: 4 people | Prep. time: 20 minutes


2 Liberterre chicken breasts (cubed)

3 cups cooked rice (day old is best)

1 cup kimchi (chopped)

1 cup firm tofu (cubed & cooked)

1 cup shitake mushrooms (sliced)

1 cup carrots (peeled & cubed)

1/2 cup snow peas (sliced thinly on bias)

1 medium white onion (sliced)

1 tbsp light soya sauce

1 tbsp hot sesame oil

1 tbsp butter

1 tbsp toasted sesame seeds

2 green onions (sliced thinly on bias)

1 egg (sunny side up)


2 Liberterre chicken breasts (cubed)

1 tbsp garlic puree

1 tbsp gochujang

2 tsp vegetable oil


Heat a wok or deep frying pan to medium heat. Mix the chicken, garlic puree, and gochujang well and season with salt and pepper. Add to pan and cook until ready. Once the chicken is cooked remove from pan and increase heat to med-hi.

Add sesame oil followed by onions, garlic and carrots, sauté for 2-3 minutes before adding the rest of the vegetables. Add soya sauce, butter and season with salt and pepper. Add rice and kimchi and incorporate all ingredients well constantly stirring. Finally, fold in sesame seeds and plate in a serving bowl topped with egg.