Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kimchi Recipes (Healthy) > Using Kimchi in Dishes

Healthy Kimchi Fried Rice

This Kimchi Fried Rice recipe offers a delicious and healthy twist on a classic comfort food. It's packed with probiotics from the kimchi, fiber from brown rice and vegetables, and is easily customizable to suit your dietary needs. It's a quick, easy and flavorful way to enjoy the benefits of fermented foods. Recipe is gluten-free and can be easily adapted for vegan diets.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 2 cups Cooked Brown Rice (cooled)
  • 1 cup Well-Fermented Kimchi, chopped
  • 1/2 medium Onion, chopped
  • 1/2 medium Carrot, diced
  • 1/2 cup Shiitake Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, minced
  • 2 tablespoons Tamari or Soy Sauce (low sodium)
  • 1 tablespoon Sesame Oil
  • 1/2 - 1 teaspoon Gochujang (Korean Chili Paste - optional)
  • 2 tablespoons Green Onions, chopped
  • 1 tablespoon Sesame Seeds, for garnish
  • 1-2 Egg (optional, for topping)
  • 2 tablespoons Coconut Aminos (optional, soy-free alternative)

Preparation

Prepare all ingredients by chopping the kimchi, onion, carrot, mushrooms, garlic, and ginger. Cook brown rice in advance and let it cool slightly. If using, prepare fried eggs to top the fried rice.

Sauté the Aromatics

Heat sesame oil in a large skillet or wok over medium heat. Add the chopped onion, carrot, and shiitake mushrooms. Sauté for 3-5 minutes until the vegetables start to soften.

Add Garlic and Ginger

Add the minced garlic and ginger to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.

Incorporate Kimchi

Add the chopped kimchi to the skillet and cook for 2-3 minutes. Stir occasionally to ensure even cooking and to allow the kimchi to release its flavors.

Add Rice and Seasoning

Add the cooked brown rice to the skillet. Pour in the tamari (or soy sauce or coconut aminos) and gochujang (if using). Mix well, breaking up any clumps of rice, until all ingredients are evenly combined and the rice is heated through.

Serve

Remove from heat and stir in the chopped green onions. Serve immediately. Garnish with sesame seeds. If desired, top with a fried egg for added protein and richness.

Nutrition Facts Estimated per Serving (without egg)

Calories: Approximately 350-400kcal, Protein: 10-12g, Fat: 10-15g, Carbohydrates: 50-60g, Fiber: 5-7g. Note: These values are estimates and can vary based on specific ingredients used and portion sizes. Kimchi provides beneficial probiotics.

Other Important Considerations for Nutrition

Use low-sodium tamari or soy sauce to control sodium intake. Adjust the amount of gochujang based on your spice preference. Consider adding other vegetables like bell peppers, spinach, or bean sprouts for additional nutrients and flavor. This recipe is a good source of fiber, probiotics, and vitamins. Ensure kimchi is properly fermented for optimal probiotic benefits.

← Ginger Lemon Kombucha: Zesty Second Fermentation Healthy Kimchi and Tofu Stew (Kimchi Jjigae) →

FAQ

  • Can I use white rice instead of brown rice?

    Yes, you can. However, brown rice is a healthier option due to its higher fiber content and lower glycemic index.
  • I don't have Gochujang. What can I use instead?

    You can use a pinch of red pepper flakes or a small amount of sriracha for a similar spicy flavor.
  • Is this recipe vegan?

    Yes, if you omit the egg topping and ensure your kimchi does not contain any fish sauce. Also, ensure that you use tamari or coconut aminos instead of soy sauce, as some soy sauces may not be vegan.