The best High Protein kimchi fried rice recipe

Ingredients

• 200 g Chicken Breast (boneless, skinless, diced into 1‑cm cubes)
• 2 stalks Spring Onion (white and green parts sliced thinly)
• 1 cup Kimchi (well‑drained and roughly chopped)
• 2 tsp Gochujang (Korean chili paste, adds spice and depth)
• 2 cup Cooked Rice (day‑old short‑grain rice, cold)
• 0.5 cup Shredded Cheese (mild cheddar or mozzarella, shredded)
• 2 large Eggs (fried sunny‑side‑up or to preference)
• 1 sheet Nori Seaweed (cut into thin strips for garnish)
• 2 tbsp Vegetable Oil (for stir‑frying)
• 1 tsp Sesame Oil (optional drizzle for aroma)

Instructions

1. Prepare Ingredients

   Dice the chicken breast, slice the spring onions, roughly chop the kimchi, shred the cheese, and crack the eggs into a bowl (keep yolks intact). Measure 2 tsp gochujang and set aside.

   Time: PT10M

2. Cook Chicken

   Heat 2 tbsp vegetable oil in the large skillet over medium‑high heat. Add the diced chicken, season lightly with salt, and stir‑fry until browned and cooked through, about 5 minutes.

   Time: PT5M

   Temperature: Medium-High

3. Add Kimchi and Gochujang

   Add the chopped kimchi and 2 tsp gochujang to the skillet. Stir‑fry for 2–3 minutes until fragrant and the kimchi starts to caramelize.

   Time: PT3M

   Temperature: Medium-High

4. Stir‑Fry Rice

   Add the cold cooked rice, breaking up any clumps with the spatula. Stir‑fry for 4–5 minutes, pressing the rice against the pan to develop light crisp edges.

   Time: PT5M

   Temperature: Medium-High

5. Melt Cheese

   Sprinkle the shredded cheese over the rice and gently fold it in. Cover the skillet for 1 minute to help the cheese melt, then uncover and stir briefly.

   Time: PT2M

   Temperature: Medium-High

6. Fry Eggs

   In a small pan, heat a little oil over medium heat. Crack the eggs in and cook sunny‑side‑up until the whites are set but the yolks are still runny, about 3 minutes.

   Time: PT3M

   Temperature: Medium

7. Plate and Garnish

   Divide the kimchi fried rice onto two serving plates, top each with a fried egg, sprinkle sliced spring onion and shredded nori, and drizzle with 1 tsp sesame oil if using.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

4g