Get in your fried rice kick with an added nutritional boost in this healthy kimchi fried rice. A perfect easy weeknight dinner or enjoy as leftovers for lunch the next day! Plus only one-pan required.
When people ask me the best way to get inspiration for your blog, I always say the same thing: “go out and live!”. I’ve said it before and I’ll say it again, I blog about my life, I don’t live for my blog. That means that tacking breaks, exploring the world and trying out new adventures (culinary or not!) is one of the best things I can do for THM and of course, for me.
A few weeks ago, Jess and I took an evening off from cooking and let someone else do the cooking for us. We went to one of our favorite restaurants in San Francisco, Outerlands for some delicious farm-to-table California fare and eat 425963 pieces of their rustic sourdough bread. If you haven’t been there, GO. One of the things on the menu that night was a Dungeness crab kimchi fried rice. We, of course, had to order it and it did not disappoint. I immediately turned to Jess and told her we HAD to have a kimchi fried rice recipe on the blog. She got to work!
What is Kimchi?
Kimchi is a traditional korean dish made of salted fermented cabbage and spices. Sometimes other vegetables are added, however napa cabbage is typically the primary ingredient. Kimchi is often spicy (spice lovers take note!) and is a fantastic source of gut-healthy probiotics.
We really like the Mother-In-Laws Kimchi from Whole Foods, but you’re welcome to use whatever kimchi you can find. If you’re feeling ambitious, you can also make kimchi at home!
How To Make Healthy Kimchi Fried Rice
Fried rice typically isn’t the healthiest but we’ve made some adjustments to this recipe to up the nutrition without compromising on the flavor.
We tried this recipe with brown rice and jasmine rice and honestly, the jasmine rice is better. This organic version is our favorite but feel free to use whatever kind of rice you like. We also recommend oyster or shitake mushrooms for added umami flavor. Trust us!
To healthify things we’re using a tablespoon of ghee and a tablespoon of avocado oil. Typical fried rice uses cups of vegetable oil so this is a real improvement. And feel free to replace the soy sauce with tamari if you’re gluten-free!
Most importantly: This dish is a one-pot meal! We like cooking ours in a cast-iron, however you can use whatever pot or pan you have on hand. Clean up made simple!Print
Healthy Kimchi Fried Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 1 cup dry jasmine rice
- 1 carrot, peeled + cut into matchsticks
- 1/2 lb oyster or shitake mushrooms (or mushrooms of choice)
- 3 scallions, chopped
- 2/3 cup kimchi, chopped
- 4 large eggs
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp ghee or butter
- 1 tbsp avocado oil (or other neutral oil)
- Make the rice according to the instructions.
- While the rice cooks, prepare the vegetables and set them all aside.
- Heat a large pan (we like cast iron) over medium heat and add the ghee and oil. Once they have melted, add the mushrooms and cook over medium high heat for about 6 minutes. Do not touch the mushrooms.
- After about 5-6 minutes, flip the mushrooms and add the carrot and kimchi, cooking for another 4-5 minutes.
- Add the rice to the pan and toss everything together to cook for a few more minutes.
- Push the rice mixture to the edge of the pan and crack the eggs in. Roughly stir to break the yolks and cook until the eggs are mostly cooked through.
- Add the scallions and soy sauce and mix everything together.
Like this recipe? Here are a few others you might enjoy:
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