Chicken and kimchi fried rice

Give your next fried rice a tasty twist with this chicken and kimchi recipe. Even better, it’s ready in just 25 minutes.





  • 2 tbs vegetable oil
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 1 cup kimchi, chopped
  • 400g pkt Coles Kitchen Ready To Stir Fry Family Mix
  • 3 cups cooked brown rice, cooled
  • 2 tsp sesame oil
  • 2 tbs kecap manis
  • 1 tbs light soy sauce
  • 1/2 tsp ground white pepper
  • 227g can water chestnuts, drained, cut into matchsticks
  • 3 spring onions, thinly sliced



Heat 2 tsp vegetable oil in a non-stick frying pan over medium-high heat. Pour the egg into the pan and swirl the pan to coat the base. Cook for 1 min or until egg begins to set. Season. Use a spatula to carefully turn over the egg. Cook for 1 min or until set. Transfer the omelette to a plate. Roll up and thinly slice.


Heat the remaining vegetable oil in a wok or large frying pan. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the kimchi and cook, stirring, for 2 mins or until combined. Add stir-fry mix, rice, sesame oil, kecap manis, soy sauce, pepper, water chestnut and spring onion. Cook, stirring, for 3-4 mins or until heated through. Season.


Divide the rice mixture among serving bowls. Top with the egg and serve immediately. 

Serve with thinly sliced spring onion

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.