Courtesy Cheryl Miles

Serves 4 -6
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Kimchi fried rice may be all the rage, but once you try this one-pot kimchi rice with juicy chicken thighs, you may be an instant convert! As well as being a much-loved host on ONE FM 91.3, Cheryl Miles is a keen cook. and now a cookbook author. She says. “In my kimchi fried rice, the rice in this recipe is cooked in the kimchi juices itself. How’s that for flavour? There is also less mess as it is all made in one pot and can be ready in around 30 minutes.”

Cheryl has just self-published a series of cookbooks, including Smitten in the Kitchen: 60 Recipes For Love. The cookbooks are available on her website. You’ll also find this recipe on her website here


  • Olive oil, for cooking
  • 5 cloves garlic, minced
  • 1 red onion, diced
  • 800 g chicken thighs
  • ½ tsp salt
  • ¼ cup mirin rice wine
  • 2 cups basmati rice
  • 400 g bottled kimchi
  • 3 cups water
  • 1-2 heaped tbsps soybean paste
  • 300 g mung bean sprouts
  • 30 g coriander, chopped
  • ¼ cup roasted white sesame seeds
  • Fried egg, for serving
  • Fried shallot, for serving
  • Spring onion, for serving

In a cast iron pot or wok, on medium high heat, drizzle a generous amount of olive oil. Fry garlic and onions. Sear the chicken thighs. Pour mirin into the pan and scrape up the chicken juices, scrape up any brown bits from the bottom of the pan to make the sauce.


Rinse basmati rice until the water runs clear. Add it to the pot with the kimchi, 3 cups of water and soybean paste. Stir to combine. Once water starts to boil, bring the heat down to low and cover the pot. Cook for 15 mins. While the rice is cooking you can fry an egg, to serve with this dish.


Remove the lid and continue to simmer rice on low until the liquids are mostly absorbed, about 5 mins or so. Turn the fire off. Add raw bean sprouts, coriander and sesame seeds. Stir to mix it all up.


Serve with fried shallots and extra sesame seeds. Top with fried egg.

TIP For a non-meat option, replace the chicken with firm tofu instead (800 g, diced). However, vegans, do note that traditional kimchi is made with shrimp and fish sauce. It’s a little hard to find vegan kimchi so you may have to make it yourself.

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