Kimchi Fried Brown Rice

By • February 17, 2011 14 Comments

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Author Notes: My family and I visited San Francisco's Ferry Building market and enjoyed Namu's Kimchi Fried Rice topped with a fried egg as part of our breakfast. After buying Mother in Law's very fresh Kimchi here on Food52, I came up with this soon after to satisfy our craving. If you have a really strong, longer aged kimchi, you might want to start with half the amount and add to taste. - healthierkitchenhealthierkitchen

Food52 Review: Healthierkitchen gives us a whole new favorite comfort meal with her recipe for Kimchee Fried Brown Rice. The medium grain rice gives a Goldilocks-perfect choice in texture for this dish, too. With the careful set of options for folding in either scrambled eggs or omelet-style slices, this recipe can hook you right away. Pea shoots would be great if you have them, but the snow peas sliced on the diagonal add a great crunch. The recommendations for oils are perfect as well. All the flavors building on the kimchi are perfect together. It is such a clever suggestion to slice up nori sheets for garnish as one option, with sesame as another. I suggest using black sesame seeds for a beautiful contrast. This is a dish you may well start craving for dinner as well as breakfast. I highly recommend it as an Editors' Pick. - SagegreenSagegreen

Serves 4

  • 6 eggs, lightly beaten
  • 2 tablespoons peanut or canola oil, divided
  • 4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference
  • 4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like
  • a few handfuls of roughly chopped pea shoots, or if you don't have access to those, then a few handfuls of thawed frozen peas or snow peas thinly sliced on the diagonal
  • 1 cup kimchi, thinly sliced
  • 4 cups cooked and cooled medium grain brown rice (or brown germinated rice)
  • 2 tablespoons lower sodium soy sauce
  • 1 - 2 teaspoons sesame oil
  • sprinkle toasted sesame seeds
  • sprinkle nori flakes or thinly sliced from sheets
  1. Set a large skillet or wok over medium heat and once heated, add 1 tablespoon of the oil and then the eggs. I like to let it set a little like a thin omelet or crepe and then flip and scramble a little. You could also just scramble the eggs. Once cooked, remove eggs from pan to a plate and set aside. If you've let the eggs set omelet-like, cut into thin strips.
  2. Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften.
  3. Add the scallions and pea shoots (or substitute) and cook a minute or two more.
  4. Add the kimchi, rice and soy sauce and stir fry for another few minutes unti all contents have warmed through and are well combined. If the mixture seems dry, add a splash or two more soy sauce. If sodium is an issue, you can always sub a little no salt added chicken stock or even some water here.
  5. Mix the eggs back in and toss gently and let rewarm.
  6. Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste.
  7. Top with remaining scallions, nori and sesame seeds

More Great Recipes: Rice & Grains|Entrees|Side Dishes

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Comments (14) Questions (1)


over 1 year ago Chocolate Be

Oh my! We had this last night and loved it. I threw it together after some friends had dropped in unexpectedly for a glass of wine. Quick, healthy and absolutely delicious.


over 1 year ago healthierkitchen

Thanks for letting me know Chocolate Be! So glad you liked it!


over 3 years ago healthierkitchen

Hi Calendargirl and mcs3000 - hope you liked this if you tried it! Calendargirl - I have been experimenting with the different kimchis too! I still haven't made my own, though. And I think we are due to make that coffee date we talked about many moons ago!


over 3 years ago calendargirl

Wendy, this looks grand. I missed it earlier. Thank you so much! I adore kimchi, and just discovered the Super H Mart (amazing Asian supermarket) in Fairfax, where there are more varieties of kimchi than I have ever seen assembled in one place. Several are fresh and local (and delicious), though I would like to make my own, too.


over 3 years ago mcs3000

Can't wait to make this recipe. Btw: love Namu too.


over 4 years ago ibbeachnana

Wow, I must try this the next time I make kim chi. Kim chi recipe from Fine Cooking, is pretty good, made it during Cook the Issue and could have used your recipe to finish it off.


over 4 years ago healthierkitchen

thanks so much ibbeachnana! I will have to look out for that recipe for kimchi. I've used up my Mother in Law and am just using locally made now, homemade would be better! Hope you do like this if you try it!


over 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I missed this the first time around too, so thanks for posting it. I love the kimchi in the mix, and I always have leftover rice. I love the way you add bold splashes of flavor to your recipes.


over 4 years ago healthierkitchen

boulangere - I believe that's the nicest thing anyone's ever said about my cooking! Thanks so much and it's a great compliment coming from you! I have a spice loving daughter who greatly influences where I go with flavor.


over 4 years ago JoanG

I missed this when you entered it, but WOW it sounds great! I love the mix of flavors and textures! I


over 4 years ago healthierkitchen

Thanks JoanG! If you keep leftover rice around it comes together pretty quickly so it's great for a last minute dinner!


over 4 years ago healthierkitchen

I'm so glad your'e testing this! Thanks.


over 4 years ago Sagegreen

This is my new favorite meal: Love!


over 4 years ago Sagegreen

I have a photo, but it is not that great, so I won't upload it.