Korean Fried Rice with Coriander Sauce
(Gluten-free, Dairy-free, Egg-free, Nut-free)
Category: Main Serves: 2
1 bunch coriander
1 red or green chili (more if you like it hot)
1 tablespoon grated fresh ginger
1 tablespoon honey
Juice of 1 lime
½ teaspoon ground cumin
2 tablespoons olive oil
fine sea salt
340g boneless skinless chicken meat (breast or thighs)
1 Good Its Gluten Free Meal Kit
60g kimchi , chopped
1 red bell pepper , seeded, deveined, and diced
3 green onions , sliced
2 cups cooked rice
145g frozen peas (no need to thaw)
In the food processor or blender, combine the coriander, chili pepper, ginger, honey, lime juice, and ground cumin. Process until almost smooth, scraping down the sides as needed. Taste and add salt and pepper to taste. Set aside.
Cut the chicken into small dice. Combine the batter mix from the meal kit with 10 tablespoons water and whisk until smooth. Place the seasoned flour from the kit in a shallow bowl or on a plate. Coat the chicken in batter then roll in the flour.
Add enough oil in a large pan to come up ¼ inch. Heat over medium-high heat until it begins to shimmer. Working in batches (do not over crowd the pan) fry for 4-6 minutes, stirring occasionally, or until chicken is lightly browned and cooked through. Using a slotted spoon, remove and drain on a paper towel lined plate. Remove all but 1 tablespoon of the oil from the pan.
Add the kimchi, bell pepper, and green onions. Cook, stirring for 2-3 minutes or until crisp-tender. Add the rice and the Korean Chili Sauce from the meal kit along with the chicken and frozen peas. Cook, stirring, until heated through, about 2 minutes.
Fry the eggs to your liking. Serve the rice topped with a fried egg and some cilantro sauce.