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One Pot Dishes: Kimchi Fried Rice

Boost your gut health with this delicious fermented dish!

Suitable for Vegans
Difficulty Easy
Serves 4
Prep time 10 minutes
Cook time 20 minutes

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
316 kcal 8.5 g 1.5 g 5.5 g 1.5 g 54 g 4 g 2.2 g

Ingredients

For the rice

  • 240g jasmine rice, rinsed *
  • 1 tbsp vegetable oil
  • 1 garlic clove, peeled and sliced
  • 250g kimchi * (chopped if large pieces)

For the sauce

  • 3 tbsp gochujang
  • 1 tbsp sesame oil *
  • 2 tbsp soy sauce *
  • 4 spring onion, finely sliced
  • 1 tbsp black and white sesame seeds
  • Sriracha to serve *

* Available at Holland & Barrett

Method

Step 1.
In a large saucepan, add in the rinsed jasmine rice and cover with water and 1 tsp salt. Bring to the boil and cook according to the packet instructions. Once cooked, drain and allow to cool.

Step 2.
In a large frying pan, heat the vegetable oil and fry the garlic until golden. Add in half the kimchi and fry for 1-2 minutes. Add in the rice and allow to fry for 8-10 minutes. Once the rice is hot and well combined with the kimchi, combine the sauce ingredients and stir over.

Step 3.
Fry for a further 2-3 minutes and then remove from the heat and stir in the remaining kimchi, spring onions, sesame seeds. Serve in bowls with sriracha drizzled over.

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