Whatever arises, love that.
I ‘d like you meet my new best friend – Kimchi Fried Rice! Breakfast, lunch, dinner, or for a late night snack – this flavor bomb is sure to satisfy and can be made in under 20 minutes. To boost nutrients, use brown rice ( or cauliflower rice) and add your favorite veggies to the mix. I’ve purposely cut back on the oil in the recipe and make a point of tossing in fresh seasonal veggies or the last of the stray veggies in the fridge. Today it was mushrooms and bell pepper, the night before it was shredded Brussels sprouts and carrots. The eggs came from my friend’s very happy hens, and I swear, somehow it does make a difference.
The best thing about this dish, besides the incredible flavor kimchi gives to the rice and how fast it comes together, is how good kimchi is for us! Fermented food, including delicious kimchi, increases the good bacteria in our guts, and many believe that the secret to overall good health starts in the gut. I’m inclined to believe this, but don’t take my word on it – do your own research and see what you find.
Kimchi is surprisingly easy to make at home. Once the initial 15 minutes of prep is done, let nature take its course. For a fun and simple project, give it a try sometime! Here is a simple step by step guide.
If wanting to purchase Kimchi, you’ll usually find it in the refrigerated section of your grocery store, or at Asian markets.
In a large skillet add onion, ginger and any veggies you like.
Leftover rice makes this recipe come together quickly. Here I’m using brown rice from last night’s curry dish.
Make sure to chop the kimchi up into smaller pieces first, so its flavor disperses more easily.
The kimchi will actually flavor the rice, and you may not need any additional seasonings.
Once the rice and kimchi is warmed through, toss in scallions and plate.
Add an egg. For the photo I cooked the egg sunny side up, but my preference is over easy. The soft yoke is broken over the rice and adds a delicious richness.
Make sure to use a little Sriracha hot sauce and garnish with cilantro…this really elevates it.
I’m so excited for you to try this because I know you will love it.
Kimchi Fried Rice
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Breakfast, Dinner or Midnight Snack
- Cuisine: Vegetarian, GF
- 1–2 Tablespoon oil (peanut oil gives this great flavor!)
- ½ cup onion- diced
- 2 teaspoons finely chopped ginger
- 1 cup chopped veggies (optional) of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
- ½ cup kimchi– chopped
- 2 cups cooked rice, or try cauliflower rice
- salt to taste
- ½ teaspoon soy sauce (optional, only if necessary)
- pepper to taste
- ¼ cup chopped scallions
- ⅛ cup cilantro
- 2 large eggs or use seared tofu ( Sriracha tofu is great!)
- 1–2 Tablespoons oil for frying eggs (or poach)
- Garnish – Sriracha Sauce and fresh cilantro
- In a large skillet, heat the oil over medium-hight heat. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
- Add chopped kimchi, and cook until heated through, about 1-2 minutes. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.)Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce. Stir in the scallions.
- You could also stir in a handful of greens at this point, like baby spinach or arugula.
- Divide among two large bowls.
- Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium heat.
- Crack the eggs (or tofu) into the skillet, sprinkle with a pinch of salt. Cook until the egg white is cooked through and the yolk is just set (or flip to cook over easy).
- Place each egg or tofu on top of the Kimchi rice. Sprinkle with cilantro and a generous squirt of Sriracha sauce.Serve immediately, breaking the yolk and letting act as a sauce over the rice.