Kimchi Fried Rice

Kimchi Fried Rice is a delicious way to incorporate probiotics and add a kick to your usual fried rice. Commonly found in Korean cuisine, kimchi is a blend of fermented cabbage, chili, and fish sauce (so check ingredients if you are vegetarian).


It livens up any dish with some tang and spiciness, so cut back on the amount for less spice. This recipe comes together in 15 minutes and is a great way to throw in any vegetables you have on hand.


You can use carrots, peas, broccoli, celery, and other greens. They’re all amazing. Kimchi Fried Rice tastes great with a fried egg on top, too.

Watch a video on how to make Kimchi Fried Rice:

Kimchi Fried Rice
 
Prep time
Cook time
Total time
 
Kimchi Fried Rice is a delicious way to incorporate probiotics and add a kick to your usual fried rice. Commonly found in Korean cuisine, kimchi is a blend of fermented cabbage, chili, and fish sauce (so check ingredients if you are vegetarian). It livens up any dish with some tang and spiciness, so cut back on the amount for less spice. This recipe comes together in 15 minutes and is a great way to throw in any vegetables you have on hand. You can use carrots, peas, broccoli, celery, and other greens. They’re all amazing. Kimchi Fried Rice tastes great with a fried egg on top, too.
Author:
Recipe type: Side Dish
Cuisine: Asian
Serves: 8
Ingredients
  • 4 cups cooked short grain rice
  • 1 Tbsp olive oil
  • 4 scallions chopped (white and green portions separated)
  • 6 cloves of garlic, minced
  • 2 ½ cups of veggies of choice (I used frozen broccoli florets)
  • 1 ½ cup kimchi, chopped (more or less to taste)
  • 1-2 Tbsp of ketchup (optional for more tang and sweetness)
  • 1 Tbsp sesame oil
  • Salt and pepper to taste
  • Soy sauce to taste
  • Fried egg (optional for serving)
  • Sriracha (optional to taste)
Instructions
  1. Chop the scallions and separate the parts. Add the white/light green part into a wokor pan with some olive oil on high heat.
  2. After they get fragrant, add your vegetables of choice and minced garlic. Season with salt and pepper or soy sauce.
  3. After a few minutes, once the vegetables soften, add in the chopped kimchi and ketchup if using and stir well.
  4. Add in the cooked rice as well as the sesame oil and sriracha if desired. Lower heat to medium. Constantly stir to make sure the rice absorbs all the flavors.
  5. Add in the green part of the scallion. Remove from heat. Top with sriracha and a fried egg, if desired.
Nutrition Information
Serving size: 1 cup Calories: 156.1 Fat: 3.7 Saturated fat: 0.6 Carbohydrates: 27.0 Sugar: 1.1 Sodium: 89.4 Fiber: 2.1 Protein: 3.6 Cholesterol: 0.0
For more Korean-inspired recipes, check out:
Instant Pot Korean Beef Bulgogi Bowl

Recipe by: Mical Woldemichael, dietetic student
Photo and video by: Brittney Dare, dietetic intern

**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!

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