Korean Style Fried Rice With Chicken And Kimchee (Pokkunbap) - cooking recipe

Ingredients

6 cups cooked short-grain rice (brown or white)
Chicken and Marinade
6 ounces raw chicken breasts, chopped into bite sized pieces
1 tablespoon korean rice wine
1 garlic clove, peeled, and minced
2 green onions, sliced thinly
1/2 tablespoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
For the Fried Rice
2 tablespoons walnut pieces
2 tablespoons oil
8 ounces medium firm tofu, cubed
1/2 lb napa cabbage, washed and thinly sliced
1/2 lb soybean mixed sprouts
6 ounces oyster mushrooms, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped
1 cup cabbage, kimchee drained of liquid and chopped
2 tablespoons sesame oil
Garnish
1 tablespoon toasted sesame seeds
1 green onion, thinly sliced

Preparation

Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
Wash,chop,and mince all ingredients,.
Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
remove to a serving platter and garnish.