Kimchi fried rice cooked in spicy kimchi, bok choy, scrambled eggs, scallions and gochugaru! Makes a hearty and delicious family dinner for the cool fall and winter evenings.
I love Korean food and we are so lucky to have an amazing family owned restaurant in town that we often visit. I was introduced to Korean food only 3 years ago, when we did our kitchen renovation. In those 3-4 months we visited many restaurants and this Korean restaurant in town is still one of our favorite. It was at this restaurant that I was introduced to the Kimchi – a traditional Korean side dish. When you arrive at the restaurant they offer several side dishes ‘Banchan’, such as salad, kimchi, fish cakes, sprouts,etc. I loved the taste of Kimchi right away and is my favorite side dish. Funny part is that each person in my family likes one specific side dish and absolutely dislikes the rest. So other than me, no one else really cares for Kimchi.
I have read a lot about the health benefits of Kimchi. It is loaded with vitamins A, B, and C but its biggest benefit is, in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. I would love to make my own Kimchi some day, but for now I buy myself a container from the restaurant itself. Kimchi and the Korean chili powder, ‘gochugaru’, is also available in local grocery stores like trader joe’s and whole foods in the US.
There is an amazing food blog called tworedbowls.com that I follow. They have some incredible asian recipes and stunning photos! I love their recipes and one recipe that I found very interesting is “Kimchi fried rice”. I thought this was a great way to get rest of my family to eat Kimchi, as we all love fried rice in our home. Fried rice is our go-to weeknight family meal and I thought I could use a new fried rice recipe. So todays recipe is inspired from the blog tworedbowls.com. I have changed some of the ingredients from the original recipe to suit my food preferences.
Here is how I make it:
Chop kimchi, bok choy and scallions. Dice onions and mince garlic cloves. Cook rice and keep aside. Recipe calls for a day old rice but I always forget to do this. So I start making fried rice by first cooking the rice and letting it cool while I work with other ingredients.
Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.
Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs and mix well. Add gochugaru and remaining scallions. Mix well.
Serve the kimchi fried rice topped with egg cooked sunny side up!
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- 3 cup chopped bok choy
- 3-4 eggs
- 1/2 cup diced onions
- 1/4 cup chopped scallions
- 4 garlic cloves minced
- 1 cup of Kimchi chopped with liquid
- 6 cups of cooked rice I use Jasmine rice
- 1 tsp gochugaru Korean chili powder
- 2 tbsp cooking oil
- 1-2 eggs to fry on top
- Cook rice and keep aside. Recipe calls for a day old rice but I always forget to do this. So I start making fried rice by first cooking the rice and letting it cool while I get other ingredients ready.
- Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.
- Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs and mix well. Add gochugaru and remaining scallions. Mix well. I usually do not to add extra salt to the fried rice but you can add some salt to your taste. (Note: I cook the rice with some salt)
- Serve the rice hot, topped with an egg cooked sunny side up!
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.