Kimchi Fried Rice

February 17, 2011
3 Ratings
  • Serves 4
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. - healthierkitchen —healthierkitchen

Test Kitchen Notes

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. - Sagegreen —Sagegreen

What You'll Need
  • 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

See what other Food52ers are saying.

  • healthierkitchen
  • calendargirl
  • mcs3000
  • ibbeachnana
  • boulangere

14 Reviews

Chocolate B. December 11, 2013
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.
healthierkitchen January 5, 2014
Thanks for letting me know Chocolate Be! So glad you liked it!
healthierkitchen April 10, 2012
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!
calendargirl February 2, 2012
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.
mcs3000 January 19, 2012
Can't wait to make this recipe. Btw: love Namu too.
ibbeachnana May 14, 2011
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.
healthierkitchen May 16, 2011
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!
boulangere May 14, 2011
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.
healthierkitchen May 16, 2011
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.
JoanG April 28, 2011
I missed this when you entered it, but WOW it sounds great! I love the mix of flavors and textures! I
healthierkitchen May 2, 2011
Thanks JoanG! If you keep leftover rice around it comes together pretty quickly so it's great for a last minute dinner!
healthierkitchen March 26, 2011
I'm so glad your'e testing this! Thanks.
Sagegreen March 26, 2011
This is my new favorite meal: Love!
Sagegreen April 1, 2011
I have a photo, but it is not that great, so I won't upload it.