Kimchi Fried Rice

Looking for a quick weeknight dinner?  Look no further this Kimchi fried rice is a great way to use up any leftover rice you may have from dishes earlier in the week (or you can use fresh rice)
This dish reminds me of my first few weeks in Korea when I was taken out to a little hole in the wall place and treated to a big skillet of fried rice.  It was sooo good.  Since then I have been trying to replicate the dish.  This recipe comes quite close.
I think this is the prefect dish for someone wanting to try Korean food for the 1st time because it is so easy and really carries all the quintessential Korean flavors.

You will need:

1-2 Chicken Brest cubed

1 Carrot finely chopped

¼ of a small head of Cabbage sliced

2-3 servings of Rice

½- ¾ cup of chopped Kimchi

1 TBSP butter

Prep all iningredientsnd in a large skillet melt 1 TBSP of butter over medium high heat. 

Add chicken to the pan and sear the outside 1-2 min.

      Add Kimchi and carrots and sauté for 3 min.

Add Cabbage and sauté till cooked down and semi soft.

Finally mixed in cooked rice (if you are using old rice warm it up a bit before adding to pan.)

If you want a crispy bottom to your rice spread it evenly around your pan and turn heat up to high and let it sit for 2 min (keep a close eye on the rice you want it crunchy and brown, not burnt)

*Extra Stuff: This dish is a great way to use up the last bit of kimchi in your kimchi jar.  Onions and garlic are also a great addition to this dish. 

*Serving Suggestions: I always serve this with pickled radish and some extra kimchi and a nice cold glass of cider(sprite or 7up)

Hope you all enjoy!