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!

Rebel Recipes Kimchi Fried Rice Recipe Image 2

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

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Rebel Recipes Kimchi Fried Rice Recipe Image 1

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 mins
Cook time: 25 mins
4 servings
5 from 1 vote

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.
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