Korean‑style Masala Kimchi Fried Rice

Ingredients

• 1 1/2 cup basmati rice, cooked and cooled
• 1 cup kimchi, chopped
• 1 tablespoon garam masala
• 6 ounce shredded cooked chicken breast
• 2 tablespoons vegetable oil
• 2 tablespoons scallions, thinly sliced
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Heat the vegetable oil in a large wok or skillet over medium‑high heat (about 2 minutes).

2. 2

   Add the shredded chicken and stir‑fry for 2‑3 minutes until lightly browned.

3. 3

   Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.

4. 4

   Sprinkle the garam masala over the mixture, then add the cooked basmati rice, breaking up any clumps; stir‑fry for 5‑6 minutes until the rice is heated through and lightly crisped.

5. 5

   Season with soy sauce and black pepper, tasting and adjusting as needed (about 1 minute).

6. 6

   Remove from heat, transfer to plates, and garnish with sliced scallions and cilantro leaves (1 minute).