Korean Style Fried Rice With Chicken and Kimchee (Pokkunbap)

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READY IN: 42mins
SERVES: 8
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
  • Wash,chop,and mince all ingredients,.
  • Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
  • Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
  • add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
  • Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
  • remove to a serving platter and garnish.
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