KIMCHI FRIED RICE
Kimchi Fried Rice or Kimchi Bokkeumbap is a staple in Korean cuisine, delivering bold flavours in a fuss-free and satisfying bowl. This healthy twist uses brown rice for added fibre and nutrients while retaining the iconic spicy, tangy kick of fermented kimchi. The addition of sesame oil and garlic brings balance and depth. A soft-fried or poached egg on top creates a creamy, rich contrast. It’s a quick, comforting and deeply nourishing dish, which is perfect for solo meals or a speedy weeknight dinner. Despite its simplicity, this dish packs in gut-friendly probiotics from kimchi and plenty of satisfaction from whole grains and optional protein. Best of all, it’s a one-pan meal that comes together in under 15 minutes. Whether eaten alone or served as part of a banchan-style spread, this single-serving version delivers all the character of traditional kimchi fried rice, just in a lighter and more wholesome way.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Stir-Fry, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Dinner, Date Night, Weeknight Meal, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, High Fibre, Low Fat, Dairy-Free, Nut-Free
DISH TYPE
Rice Bowl, One-Pot Meal, Stir-Fry
INGREDIENTS
There are the following ingredients for Kimchi Fried Rice:
- ¼ cup cooked brown rice
- 2 tablespoons chopped kimchi
- ¼ teaspoon sesame oil
- ¼ teaspoon garlic, minced
- 1 egg (optional topping)
FULL NUTRITIONAL INFORMATION
- Calories: 178 kcal
- Protein: 6.2 g
- Carbohydrates: 21.5 g
- Fat: 6.4 g
- Fibre: 2.1 g
- Sugar: 1.7 g
- Sodium: 405 mg
- Cholesterol: 186 mg (with egg)
PREPARATION
These steps are followed for the preparation of Kimchi Fried Rice:
- Preheat The Pan: In a small, non-stick pan, heat sesame oil over medium heat.
- Sauté The Garlic: Add the minced garlic and stir it for 30 seconds until fragrant.
- Add The Kimchi: Stir in the chopped kimchi and cook for 2–3 minutes to intensify the flavour and reduce excess moisture.
- Stir In The Rice: Add the brown rice and mix well, pressing it gently into the pan. Let it rest for 1 minute before stirring again for a lightly crisp texture.
- Cook The Egg (Optional): In a separate pan or cleared space in the same pan, fry the egg until the white is set and yolk is runny.
- Assemble And Serve: Transfer the fried rice to a bowl and top with the cooked egg. Serve it hot and optionally garnished with sliced green onion or sesame seeds.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for the preparation of Kimchi Fried Rice:
- Use Day-Old Rice: Cold, firm rice fries are better without turning mushy and they are ideal for fried rice dishes.
- Adjust Heat Level: Add gochugaru or kimchi juice to boost the spiciness or use mild kimchi for less heat.
- Don’t Overcrowd: Give the rice space in the pan to lightly crisp and develop texture.
- Fry Egg Last Minute: Frying the egg separately keeps the yolk intact for a rich and silky topping.
- Add Crunch: Top with toasted sesame seeds or seaweed flakes for extra texture and flavour.
VARIATIONS
- Vegan Option: Omit the egg and add cubed tofu or edamame for plant-based protein.
- Protein Boost: Stir in chopped chicken breast, shrimp or a soft-boiled egg for extra nourishment.
- More Veggies: Add diced onion, spinach, courgette or shredded cabbage for volume and fibre.
- Low Carb Version: Swap brown rice with cauliflower rice to reduce carbs without sacrificing flavour.
- Cheesy Twist: Top with a sprinkle of mozzarella or a dairy-free alternative for a Korean fusion version.
PREPPING AND STORAGE
- Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet over medium heat for the best texture or microwave it with a splash of water.
- Freezing: Freeze plain rice and kimchi separately. Combine fresh before cooking to preserve flavour and texture.
- Meal Prep Friendly: Cook larger batches of rice and chop kimchi ahead to assemble quickly on busy days.