This Kimchi Fried Rice Recipe Has Serious WOW Factor!

For a flavour packed, nutritious meal my kimchi fried rice will give you a full-on spicy health boost. It’s a quick and easy way of using up leftovers too!

This kimchi fried rice recipe has serious wow factor!

My kimchi fried rice is a comforting bowl of spicy rice and veg and it packs a flavour and texture punch – soft fried rice, crispy stir-fried veg, tangy kimchi and topped with soft ‘omelette’. A delight.

It’s also a brilliant way of using up leftover rice and you can throw in any veg you have to hand.

Kimchi is powerful stuff, a slightly acquired taste, and delicious! It is fermented, so contains probiotics and good bacteria that support a good gut keeping our immune system in check. It is utterly delicious served as a condiment, in my kimchi fried rice recipe, in an omelette or added to a broth to give a savoury kick.

This is shop bought Kimchi – but I have a lovely recipe for cauliflower kimchi in my first book ‘Rebel Recipes’ – which uses a little hijiki seaweed instead of fish sauce to give the kimchi a taste of the sea.

I hope you love my kimchi fried rice recipe – it’s one of my go-to dishes when I need a spicy health boost.

Much love, Niki xxx

This kimchi fried rice recipe has serious wow factor!
This kimchi fried rice recipe has serious wow factor!
This kimchi fried rice recipe has serious wow factor!

Kimchi Fried Rice

For a flavour packed, nutritious meal my kimchi fried rice will give you a full-on spicy health boost. It's a quick and easy way of using up leftovers too!
Prep time: 10 minutes
Cook time: 25 minutes
4 servings
5 from 2 votes

Ingredients

For the rice

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic sliced
  • 120 g green cabbage shredded
  • 250 g cooked rice of choice
  • 200 g kimchi

For the sauce

  • 1 1/2 tbsp gochujang paste
  • 2 tbsp soy sauce or use tamari for a GF version
  • 2 tbsp rice wine
  • 1 tbsp maple syrup
  • 2 tbsp toasted sesame
  • 125 ml water
  • 1 tsp salt

For the chickpea tofu omelette

  • 100 g gram flour
  • 200 g silken tofu
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tsp garlic granules
  • 3 tbsp nutritional yeast
  • 200 ml water

Instructions

To cook the rice

  • First add the oil to a large frying pan with the onion. Fry the onion for 8-10 minutes on a low to medium heat until soft.
  • Now add the garlic and cabbage. Fry for a further minute.
  • Add the cooked rice and kimchi and stir to combine.

To make the sauce

  • Add all the ingredients to a bowl and stir to combine.

To make the omelette

  • Now add the ingredients to a blender or food processor. Blitz to combine until you get a smooth batter.

To cook the omelette

  • Add a splash of oil to a non-stick frying pan then add 4 tbsp of the batter to the pan and smooth with a spoon to distribute towards the corners of the pan.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the chickpea omelette and you can lift the edges up easily.
  • Flip it and cook on the other side for 1-2 minutes.
  • Repeat with the remaining mix.

To serve

  • Pour the sauce over the rice and toss to combine.
  • Heat for 1-2 minutes.
  • Roll the omelettes into tubes then cut into long strips.
  • Top the rice with the omelettes.

More Recipes with Kimchi or Rice

Share or Print Recipe
Discuss this Recipe with Niki
My top 10 healthy and light vegan dinners

3 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating