Step 1

Dice the chicken breast (or thigh) into small bite-sized pieces.

Step 2

Dice the onion into small pieces. Cut spring onion into thin slices. And measure 1/3 cup of Kimchi. Cut the Kimchi into small pieces with a pair of scissors.

Step 3

Make Fried Rice Marinade: Mix Gochujang (1 Tablespoon), Gochugaru (1 Tablespoon), Soy Sauce (1 Tablespoon), Sugar (1 Tablespoon), Mirim (1 Tablespoon), Sesame Oil (1 teaspoon!), Mince 2 cloves of garlic, Black Pepper (3-4 cracks) and Salt (2 Pinches).

Step 4

Take out a frying pan (or skillet). Place on MEDIUM heat. Place vegetable oil in. Once its hot, drop in the spring onion pieces. Stir-fry around until you can smell the spring onion in the air.

Step 5

Then add in the chicken pieces. Let it cook until you get some browning on one side. Then add in the diced onion and kimchi. Stir-fry everything together until the chicken is cooked 80% through.

Step 6

Next, add in about 50% of the spicy marinade. Stir-fry it all for around 30 seconds.

Step 7

Now, add-in the cooked rice. Make sure to add more sauce too (you can add it all in!). Then stir-fry until the rice is evenly coated. (Optional: At the point, you can sprinkle on some shredded cheese too!)

Step 8

Then use a wooden spoon or spatula and flatten out the rice on the frying pan. Let it cook for a 15-20 more seconds. Then turn off the heat.

Step 9

Garnish with dried laver flakes (gim). Bon Appetit!