Daring Plant-Based Chicken Kimchi Fried Rice



10 minCook


  • 1 8oz pouch of Daring Original Pieces
  • 2 cups raw Jasmine Rice – cooked and set overnight
  • 2 oz fermented soy/ or low soy
  • 1 egg
  • 1 tbsp chopped carrots
  • 1 tbsp chopped broccoli
  • 1 tbsp baby corn or regular corn
  • 1 tbsp chopped onions
  • 1 tbsp chopped scallions
  • 1 tsp sriracha
  • 2 tbsp pineapple kimchi / or at home regular kimchi
  • 1/4 tsp garlic
  • 1/4 tsp ginger
  • 2 oz of bean sprouts

Step 1

Rinse 2 cups of Jasmine Rice in cold water for 30 seconds.

Step 2

Cook over stovetop 2 cups of rice with 3 cups water and salt & pepper for about 20 minutes or until all water is absorbed.

Step 3

Let rice sit over night.

Step 4

Heat a large cast iron skillet or wok over high heat until very hot, about 2 minutes.

Step 5

Scramble 1 egg in skillet with 1 tsp oil. Once cooked remove egg and set aside.

Step 6

Add overnight rice and kimchi to skillet for about 1 min.

Step 7

Add overnight rice and kimchi to skillet for about 1 min.

Step 8

With 1 tsp. oil add garlic, ginger, scallions and onions to skillet for 20 seconds. Add Daring Chicken and remaining vegetables to skillet and cook until vegetables blister, about 3-5 minutes. Adding 1oz of soy sauce at a time and sriracha while veggies cook.

Step 9

Turn heat off and mix in the scrambled egg and beansprouts.

Step 10

Serve and Enjoy!

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