Kimchi fried rice in a pan

Kimchi fried rice

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(7 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal368
  • fat17g
  • saturates3g
  • carbs33g
  • sugars9g
  • fibre10g
  • protein15g
  • salt0.7g
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  • 1½ tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove, sliced
  • 1 thumb-size piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200g Tenderstem broccoli, chopped
  • 4 spring onions, thinly sliced
  • 50g kimchi



    Kimchi is a Korean family of well over 100 different vegetable pickles eaten as a side dish, a…

  • 200g pouch wholegrain rice
  • 2 carrots, cut into ribbons using a peeler



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 lime, ½ juiced, ½ as a wedge, to serve



    The same shape, but smaller than…

  • handful coriander
  • hot sauce, to serve (optional)


  1. Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.

  2. Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.

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Comments, questions and tips

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11th Sep, 2018
The kimchi definitely makes this dish, and gives it a really authentic taste. Is available in most supermarkets now so would strongly recommend trying to get your hands on some. I drizzled hot chilli sauce over this dish after cooking which really made it as well, think it might have been a little bland otherwise, but very fresh-tasting and quick and easy.
5th Apr, 2020
With regard to "tipping in the rice": Am I right to assume that the rice must be boiled first, then tipped in and fried?
Esther_Deputyfoodeditor's picture
7th Apr, 2020
Hello! Esther from the food team here. The recipe states to use a 'pouch of rice' that type of rice would be pre cooked, you would just be warming it through in the pan. However you could pre boil the same quantity of dried rice. Thanks very much for your question!
Helen Gooding's picture
Helen Gooding
10th Jun, 2019
As the Kimchi has been pasteurised then doesn't this mean that all of the good bacteria has been killed and therefore of no health benefit?
goodfoodteam's picture
17th Jun, 2019
Thank you for your email and for raising this point. You are correct - kimchi products which are subject to pasteurisation lose much of their beneficial bacterial content. We have amended our recipe so that it no longer specifies a pasteurised brand.
Conner Wait's picture
Conner Wait
25th Jul, 2018
When you fry the "garlic, ginger, broccoli and half the spring onions" is it on medium low heat?
goodfoodteam's picture
26th Jul, 2018
Thanks for your question, a medium heat will be fine.
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