Weeknight Kimchi Fried Rice


Dry Goods

vegetable oil
sesame oil


prepared kimchi

Extra Items

white or brown rice


ground ginger


This is a great recipe to make when you have some leftover proteins or vegetables on hand, like chicken or cooked broccoli. If I don’t have any cooked vegetables on hand, thaw frozen ones; they’ll be soft enough to cook quickly in the rice. Make sure to use cooked rice that is at least a day old when using this recipe; once the rice is dried out slightly, it will fry up without getting gummy. If you’re not a fan or kimchi or don’t have any on hand- don’t worry!

This recipe is great with or without the kimchi. I love to top my fried rice with a sunny side up egg- I recommend trying it that way when you serve it! 

  1. Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat. 
  2. Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
  3. Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown. 
  4. Add the kimchi, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through. 
  5. Remove from heat and serve.

Prep Plan

Prep it for later:
1. Cook the rice and let cool, then transfer to a resealable bag or container.
2. Cook any vegetables or proteins you want to use in the rice, then transfer to a resealable bag or container.

You’ll need:
1 bag or container of cooked rice
1 bag or container of chopped vegetables

Prepare from prepped:
Follow the instructions as directed.

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