Kale & Kimchi Fried Rice Recipe
Introduction
This kale and kimchi fried rice is a vibrant and flavorful twist on a classic favorite. Packed with nutritious greens and tangy kimchi, it’s a quick and satisfying meal perfect for any day of the week.
Ingredients
- 100g kale
- 2 tbsp sesame oil
- 3 spring onions, sliced
- 1 garlic clove, crushed
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- A few coriander leaves, to serve
- Shichimi togarashi and chilli oil, to serve (optional)
Instructions
- Step 1: Bring a pan of salted water to the boil, add the kale, and cook for 1 minute. Drain and leave to steam-dry.
- Step 2: Heat half the sesame oil in a non-stick frying pan over medium heat. Add the spring onions and garlic, and cook for 1 minute.
- Step 3: Turn the heat to high, stir in the cooked basmati rice, and cook for 3 minutes, stirring frequently.
- Step 4: Add the kimchi and kale to the rice mixture, stirring until everything is warmed through.
- Step 5: In a separate pan, heat the remaining sesame oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the edges are crispy and golden, with yolks still a little runny.
- Step 6: Divide the fried rice between two shallow bowls. Top each serving with a fried egg, sprinkle with coriander leaves, and add shichimi togarashi and chilli oil if desired.
Tips & Variations
- Use day-old rice for better texture as it prevents the dish from becoming mushy.
- For extra protein, add cooked chicken, tofu, or shrimp along with the kimchi and kale.
- If you prefer less heat, reduce or omit the chilli oil and use a milder kimchi.
Storage
Store any leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave, adding a splash of water or oil to refresh the texture. For best results, cook fresh eggs when serving leftovers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, jasmine or long-grain rice work well, but using cooked and slightly dried rice ensures the best fried rice texture.
How spicy is this dish?
The heat level depends on the kimchi and optional chilli oil. You can adjust spiciness by choosing milder kimchi or skipping the chilli oil garnish.
PrintKale & Kimchi Fried Rice Recipe
A vibrant and flavorful Kale & Kimchi Fried Rice recipe that combines nutritious kale, spicy kimchi, and perfectly fried eggs for a quick and satisfying meal with a delightful Korean twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
Ingredients
Vegetables & Aromatics
- 100g kale
- 3 spring onions, sliced
- 1 garlic clove, crushed
- a few coriander leaves, to serve
Rice & Kimchi
- 100g cooked basmati rice
- 120g kimchi
Oils & Seasonings
- 2 tbsp sesame oil
- shichimi togarashi and chilli oil, to serve (optional)
Eggs
- 2 large eggs
Instructions
- Blanch the Kale: Bring a pan of salted water to a boil, add the kale, and cook for 1 minute. Drain and leave to steam-dry to remove excess moisture.
- Cook Aromatics and Rice: Heat half of the sesame oil in a non-stick frying pan over medium heat. Add the sliced spring onions and crushed garlic, cooking for 1 minute until fragrant. Increase the heat to high, stir in the cooked basmati rice, and cook for 3 minutes to heat through and slightly toast the rice.
- Add Kimchi and Kale: Stir in the kimchi and blanched kale, mixing well to combine and warm everything evenly.
- Fry the Eggs: In a separate pan, heat the remaining sesame oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the edges become crispy and golden, with yolks still slightly runny.
- Serve: Divide the kimchi fried rice between two shallow bowls. Top each serving with a fried egg, garnish with coriander leaves, and add optional shichimi togarashi and chilli oil for an extra kick.
Notes
- Using cooked and cooled basmati rice helps to achieve a better fried rice texture by preventing sogginess.
- Blanching the kale briefly ensures it stays tender and vibrant in color without becoming mushy.
- Adjust the quantity of kimchi to your spice preference, and consider adding a splash of kimchi juice for more flavor.
- The eggs can be cooked to preference: for fully cooked yolks, flip after a few minutes and cook through.
- For a vegan version, omit the eggs and optionally add tofu or tempeh.
Keywords: kimchi fried rice, kale fried rice, Korean recipe, quick fried rice, sesame oil, healthy fried rice
