kimchi fried rice

Here is the recipe that I promised you to follow up my kimchi post.  If you’ve taken the leap and made your own you might be wondering what to do with all that spicy pickled greatness, why fried rice of course!  This is a perfect way to throw a quick meal together with some leftover rice and whatever you have laying about in your fridge that needs to be used.  This recipe is easily adaptable and you can add tofu or a fried egg to make it more substantial.  Feel free to add any vegetable you would like, broccoli, chard, eggplant, and  zucchini would all make fine additions.  For a milder version use slightly less kimchi if desired.

Kimchi fried rice


  • 1 tablespoon oil
  • 1 clove garlic, finely minced
  • 1/4 small onion, finely diced
  • 1 cup kale chopped
  • 1/2 cup kimchi, cut into small pieces
  • 2 cups day old steamed rice
  • 1 tablespoon soy sauce or to taste
  • 1/4 teaspoon sesame oil


Heat the oil in a wok or medium skillet and saute the onion and garlic until fragrant.  Add the kale and continue to cook until kale is slightly wilted 2-3 minutes.  Add the kimchi and cook an additional minute or two to incorporate the flavors.  Add the rice, soy sauce, sesame oil and cook until everything is well combined and heated through.

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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