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Kimchi Fried Rice

Kimchi Fried Rice
At the heart of this comfort food are all the flavors of kimchi and rice. A good glug of oil and a quick turn in a hot wok and you have a satisfying dish.

Yield: 4 servings


Featured in this Recipe

Kimchi Seasoning Korean Blend

Kimchi Seasoning


Jar, 1/2 Cup, 2.5 oz.


  • 6 cups chopped napa cabbage
  • 1/2 cup thinly sliced scallions, white and green parts
  • 1/4 cup thinly sliced daikom radish
  • 1 tbsp minced fresh ginger
  • 2 tbsp minced fresh garlic
  • 2 tbsp rice wine vinegar
  • Pinch of sugar
  • 3 tbsp neutral flavored oil
  • 2 tbsp toasted sesame oil
  • 1 1/2 cups favorite vegetables, cut into bite sized pieces
  • 1/2 cup thinly sliced shiitake mushrooms
  • 8 oz chicken, pork, or beef, diced into bite sized pieces
  • 4 cups cooked rice, cooled and preferably stored overnight
  • 3 tbsp soy sauce
  • Fried eggs, thinly sliced scallions, toasted sesame seeds, shredded seaweed, dusting of Kimchi Seasoning

Preparation Instructions:

1. Combine cabbage, scallions, daikon, Kimchi Seasoning, ginger, garlic, rice vinegar, and sugar. Toss and set aside.
2. Heat a wok or large sauté pan over high heat. Add 1 tablespoon neutral oil and stir fry broccoli and mushrooms. For a nice char, allow the food to cook without stirring for a minute or two. Continue cooking until charred. Remove veggies and set aside.
3. Add 1 tablespoon of neutral oil and add meat of choice (if using) and stir-fry until cooked through and browned. Add meat to vegetables.
4. Add remaining neutral oil and sesame oil and rice to wok. Stir rice to coat in oil and then allow to sit without stirring to get a nice char. (I do not break up the chunks of rice as they are crispy chunks of flavor). Once charred add cabbage and juices and stir-fry until cabbage has wilted and most of the liquid has been absorbed.
5. Add veggies and meat to wok and stir to combine. Add soy sauce to taste.
6. Divide rice onto serving plates. Top with fried eggs (if using) and garnish as desired.



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