Korean Style Fried Rice With Chicken And Kimchee (pokkunbap)

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 6 cups cooked short-grain rice (brown or )
• 6 ounces raw chicken breasts, chopped into bite sized pieces
• 1 tablespoon korean rice wine
• 1 garlic clove, peeled, and minced
• 2 green onions, sliced thinly
• 1/2 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 2 tablespoons walnut pieces
• 2 tablespoons oil
• 8 ounces medium firm tofu, cubed
• 1/2 lb napa cabbage, washed and thinly sliced
• 1/2 lb soybean mixed sprouts
• 6 ounces oyster mushrooms, thinly sliced
• 1 red chili pepper, chopped
• 1 green chili pepper, chopped
• 1 cup cabbage, kimchee drained of liquid and chopped
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1 green onion, thinly sliced

Recipe

• 1 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.
• 2 wash,chop,and mince all ingredients,.
• 3 heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
• 4 add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
• 5 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.
• 6 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.
• 7 remove to a serving platter and garnish.