Asian Ground Chicken Wraps With Kimchee Fried Rice

A delightfully tangy take on ground chicken or turkey that’s healthy and refreshing. Serve with a light twist on traditional fried rice made with chopped kimchee. Perfect one-two punch!

For the Patties

1lb ground chicken or turkey
1 lime
1 Serrano chili
1 shallot
1 T sugar
1 T oyster sauce
1 T flour
1 Garlic clove minced
Scallions diced for topping
Romaine lettuce frowns, washed and ready for serving

In a small dish combine:
2T fish sauce
Half the Serrano
Shallot chopped
Garlic glove, diced
Oyster sauce

Dump that mixture into a bowl with ground chicken. Wet your hands and form the mixture into as many small patties as you like. Set aside.

For the dipping sauce

2T fish sauce
Lime juice
Half the Serrano
Blend with a small fork and set aside

In a pan, drizzle oil and get hot. Over medium heat, cook for 4 minutes per side.

kimchee fried rice

Kimchi Fried Rice

Cook rice early in the day.
1C water, 1/2C white rice. 18 minutes.
Chill in fridge.

1/2 onion chopped
handful of Kimchi chopped

scallions, chopped, Furikake for topping


1/4 C Kimchi sauce liquid
1T gochujang
1T fish sauce

In a pan, sauté oil, stir in onions – 3 mins
Drop in kimchi. 2 mins
Add cold rice. 2 mins
Add sauce and stir until until everything is blended and maybe getting a little crispy on the bottom.

Serve topped with scallions and Furikake