Kimchi Fried Rice

This dish makes for a flavorful (and fast) lunch on its own, or serve with an Asian-style slaw or steamed broccoli for a well-rounded dinner. Substitute cubed marinated baked tofu for the eggs, if you like! The flavors and spice level can vary greatly in kimchi, so you can customize this to meet your family’s preferences.

Prep Time

5 minutes

Cook Time

15 minutes


2 Servings


1 cup kimchi (drained)
1⁄4 cup kimchi, juice
2 kale (leaves, stems chopped, leaves sliced)
1 tablespoon sriracha (or gochijang)
2 teaspoons tamari
1 teaspoon sesame oil, toasted
3 cups rice, brown (cooked)
1 tablespoon vegetable oil
2 eggs (large)
2 scallion (sliced diagonally)


Pack the kimchi into a cup to measure, then place in a wire mesh strainer over a bowl to drain. Wring the kimchi out until almost dry, reserving the juice in the bowl. Roughly chop kimchi and combine in medium bowl with kale stems and leaves. Measure the kimchi juice in the bowl and add more if needed, for a total of a 1/4 cup. In a small bowl combine kimchi juice, gochujang or Sriracha, tamari and sesame oil and whisk. Place the brown rice in a medium bowl and drizzle with the sauce mixture, tossing to mix. To cook, heat large skillet on high heat, drizzle in the vegetable oil and swirl to coat. Add the kimchi and kale mixture to the skillet, and cook until the kimchi is lightly browned and the kale is very soft. Add the brown rice mixture and stir until heated through. While the rice cooks, in a separate small skillet, cook eggs to desired cook, sunny side up. Divide the rice between two serving bowls, and top each with an egg and chopped scallions.


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