Kimchi Fried Brown Rice

This Kimchi Fried Brown Rice is such a versatile meal that my family loves for dinner, breakfast or as leftovers (cold) in their school lunches…aka fried rice salad.  It’s so quick and easy to make and the addition of the kim chi balances out the flavours beautifully.

Sometimes, if I’m cooking brown rice, say for a curry for dinner, I’ll cook extra so I can make this for breakfast the next morning.

Health benefits

Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple being a low allergenic, high fibre and nutrient rich food. Combined with protein from the eggs and more plant based goodness from the veggies and kim chi, this is one nourishing meal.

Ingredients

The base includes cooked brown rice, kimchi, and a mix of vegetables such as carrots, broccoli, and snow peas, with a delicious sauce made from tamari (soy sauce), sesame oil, and a touch of natural sweetness from coconut sugar or rapadura. Bacon and eggs add protein, but the recipe offers vegetarian and vegan alternatives.

How to make this kimchi fried rice

Start by scrambling the eggs in a wok or pan with a little oil and set them aside. Sauté diced bacon and red onion until the onion softens, then add garlic, ginger, carrots, and broccoli. Stir-fry the mixture briefly before incorporating the cooked rice, sauce, scrambled egg, and snow peas. Continue to stir-fry until the vegetables are tender and everything is well combined. Serve with a generous dollop of kimchi and a sprinkle of spring onions for garnish.

Serving suggestions and how to store

Serve immediately as a main meal or side dish. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for later. Reheat in a pan or microwave until heated through.

Vary this kimchi fried brown rice to suit your dietary needs

For a vegetarian option, omit the bacon and substitute with tempeh or firm tofu. Egg-free? Use soft tofu as a scramble substitute. To make it vegan, combine both the vegetarian and egg-free variations. If you need to avoid onion and garlic, replace them with fennel and chilli for a different flavour profile. Adjust oils and sweeteners for nut, sesame, or fructose-free preferences. Tailor the recipe with your favourite proteins or vegetables to suit your taste and dietary goals.

For more delicious, easy to make healthy meals, click HERE.

Kimchi Fried Brown Rice

Prep 15 minutes minutes

Cook 15 minutes minutes

Total 30 minutes minutes

Serves: 4

Fried Rice is such a quick and easy meal that my whole family loves. The kimchi adds a really nice acidity and is great for supporting digestive health.

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Ingredients

• 1 tbsp peanut oil or olive oil
• 3 egg/s -beaten
• 2 rasher/s bacon -diced (see vegetarian variation below)
• 1 red onion/s -peeled and finely diced
• 2 clove/s garlic -crushed
• 3 cm ginger root -finely grated
• 2 carrot/s -peeled and diced
• ½ broccoli -cut into small pieces
• 3 cup/s leftover cooked brown rice -which works out approx. 1 cup raw
• 12 snow peas -trimmed and sliced
• 4 tbsp kim chi
• 2 spring onion/s -white part sliced thinly

Sauce (mix these 3 ingredients together)

• 2 tbsp tamari -or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp coconut sugar or rapadura

Method

• In a non-stick or cast iron pan or wok, add a splash of oil. Heat over a low to moderate heat and add your eggs, stirring to scramble them. Set aside once firm.
• Add your bacon and red onion to the pan and stir until the onion just starts to soften. Add the garlic, ginger, carrots and broccoli and stir-fry for another 2 mins.
• Next add the rice, sauce, egg and snow peas. Stir-fry for another 5 minutes until the vegetables start to soften.
• Divide between four bowls and top each with a tablespoon of kim chi. 
• Garnish with spring onions and enjoy.

Store

• Store in an airtight container in the fridge.
• Can also be frozen.

Variations

Vegetarian

Omit the bacon. You might like to add in slices of tempeh or firm tofu. 

Egg-free

Replace the eggs with ½ cup soft tofu and scramble this as you do the eggs.

Vegan

Combine the vegetarian and egg-free variations. 

Onion and garlic-free

Replace the onion, garlic and sprinkle onion with a small bulb of fennel, finely diced and a small red chilli. 

Nut and sesame-free

Replace the peanut oil and sesame oil with macadamia nut oil or ghee.

Fructose friendly

Replace the coconut sugar with rice malt or stevia.

Tailor made

Change up the protein and/or vegetables to suit your taste or dietary goals.

 

I'd love to hear how you enjoy this delicious, family friendly meal. Let me know, post a comment and rate the recipe below!

Course: Main Course

Cuisine: Asian

Author: Georgia Harding

gluten-free sodium flavor

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