Sesame Soy Chicken and Kimchi Fried Rice with Charred Cabbage and Edamame

This Korean-fusion fried rice is a flavor explosion in every bite. Charred cabbage, pop-in-your-mouth edamame and tangy kimchi mingle with crispy rice, all coated in a sweet-salty sesame-soy sauce. Topped with juicy chicken and a spicy mayo drizzle, it’s a complete meal that’s faster than takeout.

Each forkful delivers sweet, salty and spicy notes with textural fireworks-crunchy veggies, tender chicken and crispy rice. Pure umami bliss that will have you coming back for more!

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to low simmer; cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine sweet soy glaze, sesame oil, garlic powder, vinegar and ½ tsp sugar (1 tsp for 4 servings).
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coleslaw mix; season with salt and pepper. Cook, stirring, until lightly charred, 3-4 minutes. Add ginger and scallion whites; cook, stirring, until fragrant, 30-60 seconds. TIP: If pan seems dry, add another drizzle of oil. Stir in edamame and sauce. Cook, stirring, until sauce has thickened and veggies are coated, 15-30 seconds. Turn off heat; transfer veggies to a large bowl. Wipe out pan.
5. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice to pan and press into an even layer. Cook, undisturbed, until slightly crispy on bottom, 2-3 minutes. Add veggie mixture and stir to combine; season with salt and pepper. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat.
6. Divide fried rice between bowls. Top with kimchi and drizzle with spicy mayo; garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use leftover rice?

Yes, day-old rice works great and gets even crispier. Just skip the cooking step and add it directly to the pan.

What can I substitute for edamame?

Frozen peas or shelled soybeans are good alternatives. Thaw them before adding.

Is this recipe gluten-free?

It can be if you use tamari instead of sweet soy glaze and check that your kimchi and spicy mayo are gluten-free.