Easy Kimchi Fried Rice Recipe

I’m a fan of really bold flavors. This kimchi fried rice recipe is easy to make, packed with flavor and comforting. Kimchi is a staple in Korean cuisine, and is traditionally made with napa cabbage and an exciting blend of spicy seasonings and then fermented underground. While it’s fun to make your own, it’s really easy to find in any supermarket! It gives this rice dish a punch of flavor while not being very spicy. The spice level will depend on the brand of kimchi you choose.

The ingredients for this recipe can be easily swapped out for whatever you have on hand. Don’t have cauliflower rice? Use broccoli rice! All out of carrots? Add in radish instead. Don’t like peas? Sub for edamame. Don’t feel too concerned about measuring everything exactly either. This kimchi fried rice recipe is very forgiving, so eye-balling the amount for ingredients works well too!

This recipe can be made for breakfast, lunch or dinner! I’m a lover of savory breakfasts, so this is one of my favorites. Plus, it’s just as flavorful and delicious if you eat the leftovers the next day. My favorite way to garnish is with scallions, but I was all out when I made this a few days ago! Fresh cilantro on top is also quite delicious, but if you have scallions on hand, I would throw some on top.

I prefer to use coconut aminos over soy sauce or tamari. Coconut aminos are paleo, vegan, keto and have much less sodium than soy sauce. Coconut aminos are produced from coconut palm, coconut blossom and sea salt to make a fermented sauce. I find that it tastes slightly sweeter than soy sauce or tamari, but that always works really well in whatever I use them in. I also use coconut aminos for sushi! You can purchase them all over these days, but I prefer to order mine online from thrive market. I order pantry staples from Thrive market to get 25-50% off retail prices on 6,000+ organic, non-GMO, and sustainable products.

Also Read : Raw Summer Peanut Noodles Recipe

Kimchi Fried Rice

A quick and easy rice dish good for breakfast, lunch and dinner.

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Course Main Course

Cuisine Asian, Fusion

Servings 2

Ingredients

  

1x2x3x

• 1 cup brown jasmine rice, cooked (can sub white rice, basmatic, brown rice, etc)
• 1 cup cauliflower rice
• 1/2 cup kimchi
• 1/4 cup peas
• 1/4 cup carrots, chopped
• 1/4 cup onion, chopped
• 1/4 cup red bell pepper, chopped
• 10-15 shiitake mushrooms, sliced
• 2 tbsp coconut oil, divided
• 2 tbsp coconut aminos
• 4 eggs
• cilantro, garnish
• sriracha, to taste
• salt, to taste
• sesame seeds, to sprinkle

Instructions

 

• heat 1 tbsp coconut oil in a large pan on med heat. add peas, carrots, onions and bell peppers. stir until combined and heat for 3 minutes.
• heat 1 tbsp coconut oil in a separate pan on med/high heat. add sliced shiitake mushrooms. cook 3-4 minutes, turning, until browned. set aside.
• add jasmine rice, cauliflower rice, kimchi and coconut aminos into mixed vegetables. stir to combine, cook for 5 minutes. salt to taste.
• fry eggs in mushroom pan.
• fill two bowls with rice mixture. top with fried eggs, pan fried shiitakes, sriracha, cilantro and sesame seeds.
• enjoy! =)

Notes

Alternatively, you can scramble eggs into the rice mixture. 

This recipe would work well with scallions, edamame and fresh ginger! It is very forgiving so feel free to get creative. 

You can make this recipe keto friendly but subbing all cauliflower rice. 

Keyword fried rice, gluten free, kimchi, kimchi fried rice

Tried this recipe?Let us know how it was!