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Korean-style rice bowl

Kimchi fried rice with chicken, green beans and spicy sauce. Call it Korean comfort food.

Serves 4 Total Time 15 mins

Ingredients

  • 1 tbsp sesame oil 
  • 1 onion, thickly sliced
  • 200g green beans, trimmed and halved
  • 500g chicken breast mini fillets, halved lengthways
  • 2 tbsp soy sauce
  • 250g jar kimchi
  • 2 x 220g packs of quinoa or rice
  • 1 tbsp toasted sesame seeds
  • 2 spring onions, sliced 
  • chilli sauce, to serve

Instructions

  1. Heat the oil in a wok over a high heat. Add the onion and beans, cook for a few seconds, then add a splash of water and stir-fry for 2 minutes. 
  2. Add the chicken strips, cook for 1 minute, stir in the soy sauce and cook for 2 minutes. Stir in the kimchi, cooking for 1–2 minutes, until everything is cooked through. 
  3. Heat the rice as per pack instructions and divide between bowls. Spoon over the stir-fry, then sprinkle with the sesame seeds and spring onions and drizzle over chilli sauce, if liked.
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