This Kimchi Fried Rice really has a hold on me. And let me tell you something—nailing your fried rice technique is a real game changer when it comes to getting delicious, easy dinners on the table fast.
And while fried rice always feels like a slightly naughty indulgence (in the best way), I find that adding fermented veggies to it makes it feel much healthier. Added bonus, there’s more flavor built in if you use kimchi, so your fried rice is bound to make a good impression.
Feel Good Vibes
- Fermented kimchi has beneficial probiotics and digestion supporting compounds, so it’s great for gut health.
- Resistant starch from cooled rice helps with blood sugar regulation and keeps you full longer.
- Solid life choices have been made. The balanced macronutrients from rice, eggs (or tofu), and edamame are providing sustained energy here, friends.
Ingredient Substitutions
- No clarified butter: Avocado oil
- No basmati rice: Jasmine, brown or forbidden rice
- No kimchi: Suitable fermented veggies such as sauerkraut or carrot & radish pickles, and a touch of garlic, ginger, and sambal chili or gochujang
- No edamame: Frozen English peas or blanched snow peas
- No eggs: Crispy or soft scrambled tofu
- No tamari: Yondu sauce
- No sesame oil: Freshly toasted sesame seeds
Recipe Tips & FAQs
- Here’s a little something I just learned about cooking in nonstick pans: you’re not supposed to heat them above medium! Turns out they are better at heat retention than stainless steel, so just give your pan a good 3 minutes to warm up and watch how much better it cooks.
- The key to really good fried rice is to start with cold, pre-cooked rice. I make it easy on myself by meal prepping rice and reheating it during the week as needed. Added bonus: Cooling it down makes it a resistant starch, which is better for blood sugar control.
- I love Kitchen King basmati rice. Good luck finding a longer or fluffier rice grain out there. If you’re in the Atlanta metro area, you can find it at Your Dekalb Farmer’s Market.
- When I go to fry my rice, I want it to be the only thing in the pan, so it gets super crispy.
- Lately I’m buying Mother In Law’s napa cabbage kimchi. You can find it at Whole Foods. I prefer it because it’s in glass bottles. Simply Kimchi was my local ATL favorite, but they’ve apparently gone out of business. They will be missed!
- I rough chop my kimchi. Aim for bite size pieces. Too big and it kills the vibe, too small and it gets lost.
- A country scramble is the way to go here. No need to premix your raw egg before adding it to the pan.
Serving Suggestions
- Alchemize it by adding a fried, over-easy egg on top when you want a little more protein.
- These Miso Glazed Turnips get along great with fried rice.
- A freshly grilled piece of tuna or marinated tofu on top turns this into a lazy chic dinner.
Storage and Shelf Life
Make Ahead: Cook your rice a day ahead of time and store it in the fridge for the best fried rice.
Refrigerate: Can be held in the refrigerator for up to 3 days.
Freezer: Not recommended.
Reheat Instructions
For food safety, it’s recommended to only reheat rice once. Cooked rice can carry spores of Bacillus cereus, which can survive cooking and reproduce rapidly at room temp. Their toxins can lead to all the classic food poisoning symptoms.
Final Thoughts
I should mention here that all kimchi isn’t created equal. Stay away from MSG and added sugars. Kimchi can be a very nutritious food that is great for digestion, but it’s only as good as the ingredients they make it with. Buy from a reputable source, and read your labels.
Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.
Kimchi Fried Rice
Special Equipment
- None
Ingredients
- 2 tablespoons clarified butter plus more if needed
- 1 tablespoon dark sesame oil
- 1 cup shelled edamame
- 4 cups of cooked basmati rice cold
- 1 cup napa cabbage kimchi roughly chopped
- 4 large eggs
- 1 teaspoon tamari
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat a large, nonstick skillet to medium heat. Give it a full 3 minutes to preheat, then add the 2 tablespoons of clarified butter and 1 tablespoon dark sesame oil. The clarified butter should melt quickly.
- Cover the cup of shelled edamame with hot water in a bowl and let it warm up while you prepare the rest of the dish. Drain before using.
- Add 4 cups of cooked, cold basmati rice to the pan and break up any chunks, for 8 minutes total. Stir once every minute for 4 minutes, then stir once every 2 minutes for another 4 minutes. You want to allow the rice to get crispy. The pan should still be very hot.
- Next add 1 cup each of roughly chopped kimchi and edamame. Cook until they are warmed through, about 2 minutes.
- Move the rice to one side of the pan. Crack your 4 eggs into the empty side of the pan and allow them to fry for 10 seconds, then start scrambling them with a heatproof spatula. Add more clarified butter if necessary. This should be a quick process. Once the eggs are scrambled, mix it in with the rice.
- Add a teaspoon of tamari for flavor. Check for seasoning and add salt and pepper to taste. Serve hot.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.