Prep Rice by cooking 2 cups of steamed medium grain white rice.
Let rice cool.
This can be done with leftover rice, or rice you made the day before.
Heat 14" Wok over medium heat.
Add 2 tbsp vegetable oil.
Add Kimchi and stir fry for 1-2 minutes.
In a small bowl whisk 1/4 cup Kimchi Juice, 1/4 cup water, and 2 tbsp Gochujang.
Add Rice to wok, pour in the mixture.
Stir fy all ingredients for about 5-7 minutes.
Add 2 tbsp sesame oil and stir fry for 2-3 minutes.
Remove from heat.
Sprinkle top with 2 tbsp finely chopped basil, 2 tbsp finely chopped green onion, 2 tbsp finely chopped cilantro, and 1 tbsp. roasted sesame seeds.
Cover and set aside until ready to serve.
In a medium mixing bowl whisking together 1/4 cup chicken stock, 1/2 tsp mustard powder, 2 tsp sesame oil, 1/4 cup rice wine vinegar, 2 tsp brown sugar, 1 tbsp gochujang, 1 tbsp soy sauce, and 4 minced garlic cloves.
In a large mixing bowl add 1 cup diced shiitake mushrooms, 1/2 cup diced yellow onion, 1/3 cup diced green onion, 1/2 cup diced walnuts, 8 oz. diced and drained water chestnuts, and 1 1/2 lbs of diced boneless skinless chicken thighs.
In a small bowl whisk 2 tbsp soy sauce, 2 tsp brown sugar, and 1 tbsp fresh grated ginger.
Pour mixture into the large bowl with chicken and mix with a large spoon to evenly cover.
Heat 6qt. Ceramic Enameled Cast Iron Dutch Oven over medium heat.
Add chicken mixture from the large bowl.
Cook until chicken is brown, 5-7 minutes.
Add 1/2 the glaze from the medium-sized mixing bowl.
Stir fry, cooking off most of the moisture, about 7 minutes.
Add the second half of the glaze, mix well, and remove from heat.
Sprinkle top with pinches of finely chopped basil, finely chopped green onion, finely chopped cilantro, and roasted sesame seeds.
Spoon fried rice on plate.
Lay down a few large pieces of Iceberg Lettuce.
Spoon chicken mixture on lettuce.