Kimchi Fried Rice

A while back, I posted my favorite Kimchi recipe. Well, there a million great ways to put your kimchi to work, but this kimchi fried rice recipe is my favorite. The kimchi adds a tangy sweetness and nice heat to the fried rice, and a tonne of flavour. Adding a handful of toasted chopped almonds adds a nice nuttyness, not to mention a touch of protein.

This is an easy recipe to throw together in a rush, and it can really incorporate any veggies you have kicking around. Feel free to substitute freely - I used what I had around, but be creative!


You'll need:
1 large onion, diced
2 cloves of garlic, chopped fine
1 tbsp sesame oil
1 1/2 cups kimchi
2 tbsp soy sauce
2 carrots, peeled and diced
3 cups rice (day old is best)

1 egg - can be omitted to make the recipe vegan
1/4 cup toasted almonds, chopped
1/2 cup tofu, cubed
3 cups assorted veggies, diced
          I used 1 cup garden kale, 1 cup mushrooms, 1/2 cup green onions and 1/2 cup leeks.

1. Heat one tbsp of sesame oil in a frying pan. Saute the onions, carrots, garlic and kimchi until the onions are soft. Add the tofu, and fry until the tofu starts to brown. Add the rest of your veggies. If you are using delicate vegetables, such as green onions or snap peas, hold these back until later so they are not overcooked. Stir fry for 5 minutes on medium heat, until the veggies are tender.

2. Add the rice and stir fry for 5 minutes. Add the soy sauce (I used about 2 tbsp, but use to taste), and the egg. Add any delicate veggies at this point, as well as the toasted almonds. Continue to stir fry until the egg is cooked, and the rice begins to brown. Serve!

What are your favorite ways to use kimchi? I'm always looking for new ideas!