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Kimchi fried rice


Serves: 2
timePrep time: 20 mins
timeTotal time:
Kimchi fried rice
Recipe photograph by Maja Smend

Kimchi fried rice

This is perfect for a light meal, or could be served alongside grilled fish or chicken. Kimchi is a spicy fermented Korean pickle that your gut will love for the probiotics, while the veg provide prebiotic fibre

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
15gr
Saturates
3gr
Carbs
58gr
Sugars
6gr
Fibre
5gr
Protein
18gr
Salt
1.6gr

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Ingredients

  • 125g basmati rice
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 celery stick, diced
  • 120g asparagus, trimmed and cut into 3cm lengths
  • 1 pak choi, stalk chopped, leaves reserved
  • 2 large eggs
  • 75g kimchi
  • 1-1½ tbsp soy sauce* (or tamari)
  • ½ tbsp sesame seeds, toasted

Step by step

  1. Cook the rice in a pan of boiling water for 8-10 minutes, until al dente, then drain and set aside. 
  2. Meanwhile, heat the oil in a wok or large non-stick frying pan and sauté the diced onion and celery for 5-6 minutes over a medium heat, until starting to soften.
  3. Add the asparagus and stir-fry over a fairly high heat for 2-3 minutes before adding the chopped pak choi stalks.
  4. Add the rice to the wok, then stir-fry to combine with the vegetables. Add the pak choi leaves and stir-fry for a further 1-2 minutes.
  5. Push the rice to one side of the wok or pan then crack the eggs into the other side. Let cook a little before lightly scrambling with a spatula (or chopsticks), then stir the eggs into the rice and cook for 1-2 minutes.
  6. Remove from the heat, stir through the kimchi and season with soy or tamari and black pepper to taste. Serve scattered with the sesame seeds.
    Tip
    *Use tamari, not soy sauce, if required for gluten-free.

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