Kimchi Fried Rice with Extra Greens

9 20 454
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Kimchi Fried Rice with Extra Greens
Health Highlights


2 tbsp Vegetable oil
1 cup Kimchi (roughly chopped)
1 tsp Hot Pepper Bean Paste/Gochujang (to taste)
2 cup Brown rice, medium-grain, cooked (or white)
2 cup Baby bok choy (or spinach, swiss chard)
4 stalk(s) Green onion (cut into 1-inch pieces)
1 1/2 tsp Soy sauce (to taste)
2 medium egg Egg (lightly beaten)
1/2 tsp Sesame oil


In a large skillet, heat the vegetable oil over high heat. Add the kimchi and gochujang and stir-fry for 30 seconds to 1 minute, until hot and fragrant.

Add the rice and stir-fry for 1-2 minutes, until hot. Add the greens, green onions and 1 teaspoon soy sauce, and stir-fry until greens are wilted.

Taste and add more soy sauce or salt if needed.

Push the rice over to one side of the pan and pour in the egg. Scramble into soft curds and mix into the rice. Drizzle each serving with about 1/4 teaspoon sesame oil and serve immediately.

Cook 1 or 2 pieces of bacon in the pan and use the bacon fat to fry the kimchi, crumbling the cooked bacon into the rice.

Instead of scrambling the egg, serve it poached or fried on top of the rice.

Add crumbled toasted nori and sesame seeds instead of the sesame oil.


Nutrition Facts

Per Portion

Calories 454
Calories from fat 197
Calories from saturated fat 35
Total Fat 21.9 g
Saturated Fat 3.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 9.8 g
Monounsaturated Fat 6.6 g
Cholesterol 191 mg
Sodium 974 mg
Potassium 660 mg
Total Carbohydrate 54 g
Dietary Fiber 6.9 g
Sugars 4.5 g
Protein 13.5 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 0.5
Vegetables 2.5

Energy sources


Meal Type(s)