It’s time for another “sweep the kitchen” recipe! You know how I love these recipes. Food is not only expensive, but it’s also the number one contributor to landfills, so I always try to keep my food waste to a minimum. To help keep my food waste down, I wanted to design another recipe where leftover vegetables can be “hidden” into the mix. Not only did I pack this Kimchi Fried Rice with leftover rice and vegetables from my fridge, but I even tossed in some of my “scraps” to add extra hidden vegetable goodness. Yep, I saved an entire broccoli stem from the garbage by shredding it right into the vegetable mix for my Kimchi Fried Rice. Imagine all the other places you can “hide” shredded broccoli stems!
If you’ve never had Kimchi Fried Rice it has a wonderfully tangy and spicy flavor, which can help marry the flavor of any leftovers you may want to throw into your fried rice. If you’re not into spicy foods, you can opt for mild kimchi, which still has a wonderfully tangy bite. Personally, I always opt for a vegan kimchi because regular kimchi is a little too fishy for my tastebuds.
You definitely want to use day-old rice for this recipe because the rice grains will be a little on the firm side, which keeps them from getting mushy while you’re stirring them together with the rest of the ingredients. If you don’t have a full four cups, that’s okay, just use as much as you have. It’s all about using those leftovers. I also opted to use both the white and green ends of the green onion, to avoid having to use a separate yellow onion.
Speaking of leftovers, if you have leftover ham from the holidays or even some leftover deli ham that needs to be used up, ham is awesome with kimchi fried rice. Just dice it up and fry it in the skillet until the ham gets nice and crispy on the edges. Remove it from the skillet before cooking the vegetables, then stir it back in at the end. YUM.
Oh, and you don’t NEED to use a broccoli stem in this recipe. If you don’t have one, just skip it. I used it because I had it, and I wanted to demonstrate how it can easily be grated and hidden in other food. :)
Serving suggestion: topped with a fried egg and a light drizzle of sriracha.
Kimchi Fried Rice
Servings 4 about 1.5 cups eachIngredients
- 6 inch broccoli stem (optional) ($0.76)
- 1 carrot ($0.12)
- 4 green onions ($0.43)
- 1 cup kimchi* plus 2-4 Tbsp kimchi juice ($2.00)
- 2 large eggs ($0.54)
- 2 Tbsp light cooking oil ($0.08)
- 4 cups cooked, day-old rice ($0.75)
- 1 Tbsp soy sauce ($0.06)
- 1 tsp toasted sesame oil ($0.10)
Instructions
- Use a vegetable peeler to peel the broccoli stem and carrot. Use a large-holed cheese grater to grate the broccoli stem and carrot. You should have about 1 cup of each after shredding.
- Slice the green onions, separating the white ends from the green ends. Roughly chop the kimchi, making sure all the pieces are about bite sized. Place the eggs in a bowl and lightly whisk with a fork.
- Heat a large skillet or wok over medium to medium-high heat. Once hot, add the oil and swirl to coat the surface. Add the white ends of the green onion and sauté for about one minute, or just until slightly softened.
- Add the shredded broccoli stem and carrots to the skillet and sauté for about one minute more. Finally, add the chopped kimchi and 2-4 Tbsp kimchi juice (depending on how strong you want your kimchi flavor) and let it simmer until the juice reduces and the skillet is fairly dry again.
- Add the day-old rice to the skillet and fold it together with the vegetables. Allow the rice to heat through. Push the rice off to the sides of the skillet and pour the eggs in the center. Gently scramble the eggs until they are set, then fold them into the rice.
- Finally, turn the heat off and sprinkle the soy sauce and toasted sesame oil over the fried rice. Gently fold the rice until the soy sauce and sesame oil are incorporated. Taste the kimchi fried rice and adjust the saltiness to your liking by adding more soy sauce if needed. If you want more tanginess or heat, you can add more kimchi juice. Finally, top with the sliced green ends of the green onions just before serving.
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Notes
Nutrition
How to Make Kimchi Fried Rice – Step by Step Photos
Prepare all of your vegetables and add-ins before you begin cooking, because fried rice cooks quickly, so you won’t have time to double task. I used one large broccoli stem, which I briefly peeled and then shredded.
Also peel and shred one large carrot. Slice four green onions, separating the white ends from the green ends. I had about one cup of shredded broccoli stem and one cup of shredded carrot, once finished.
This is the kimchi I used. I always go for a vegan kimchi because the regular kind is too fishy for my delicate taste buds (haha), but I will admit that this brand wasn’t quite spicy enough for me. Either way, I used about one cup, or 1/3 of this 16oz. jar.
Roughly chop the kimchi so that all the pieces are bite-sized.
Add two large eggs to a bowl and lightly whisk with a fork.
Now that all the ingredients are prepped, it’s time to start cooking. Heat a large skillet or wok over medium to medium-high heat. Once hot, add 2 Tbsp of any light flavored oil and swirl to coat the surface. Add the white ends of the green onions and sauté for just one minute. Next add the shredded broccoli stems and carrots and sauté for a minute more.
Add the chopped kimchi, plus 2-4 Tbsp of the juice from the jar (depending on how strong you want that kimchi flavor, you can always add more later). Sauté the kimchi with the other vegetables until the juice reduces and the skillet is fairly dry again.
Add 4 cups of day-old cooked rice and fold it into the vegetables until they’re well incorporated. Allow the rice to heat through.
Push the rice off to the sides and pour the whisked egg into the center. Gently scramble the eggs until they are set, then mix them back into the rice.
Finally, turn the heat off and sprinkle 1 Tbsp soy sauce and 1 tsp toasted sesame oil over the rice. Gently fold the rice in the skillet until the soy sauce and sesame oil are incorporated. Taste the Kimchi Fried Rice and adjust the soy sauce if you want it saltier, or add more kimchi juice if you want it tangier or spicier.
Sprinkle the green ends of the sliced green onions over top just before serving.
Tangy and with so many hidden vegetables! Woot!
Instead of rice for this dish, I substituted riced cauliflower and it came out awesome! This recipe is quite tasty and delicious1
I like to use broccoli stems in place of water chestnuts in a stir fry…peel then slice approximately 1/8 inch thick, add them in late so they remain somewhat crunchy. Yum!
If you have access to a Korean gorcery store, I would definitely recommend also adding a tablespoon or two of red pepper paste (gochujang). It’s not too expensive and adds a much needed boost of flavour/moisture to the rice.
Broccoli stem is best part of the broccoli. I slice off the outer skin before using the stem in the juicer.
I kid you not – I have had this almost every day for lunch for several years! I do make my own kimchi (I like it really spicy and not as boozy tasting as I have tasted in jarred) and honestly I skip the “fried” part, LOL! It’s quick and easy and tastes AMAZING (if you like spicy…and kimchi, haha!).
If you like kimchi and rice with vegetables, try bibimbap! Bibimbap is an easy korean dish made with vegetables, pickled radish, kimchi, any protein you desire, and a fried egg. Tastes amazing with a beer.
Yes! Beth has a great Bibimbap – The Ultimate Bowl Meal
This was perfect for the leftover chinese rice. I will admit to buying the kimchi at the local Korean grocery store, but I had other veggies to add. I threw in the last of some frozen peas and remainder of some canned artichokes. Even good as leftovers for lunch later tonight. I am keeping this so I another option for the redt of the rice when I do takeout.
Thanks for posting that pic of the kimchi–one food item for which I have never developed a taste. It has so much popularity right now, I’m willing to try again–I love pickles, cabbage, spicy food, so it seems kimchi would be a natural for me
There is another brand that I like to buy and it’s available at Whole Foods. I forgot the brand name right now, but it’s in a square shaped plastic jar. That brand has a few different varieties and my favorite is the one they call “Japanese Kimchi”. It’s also vegan, so no fishiness. :)
This is great. Any ideas on what to do with kale stems?
Hmmm, not off the top of my head, although I bet they soften with a long enough cooking time! I’m sure Google has a better answer than me on that one. Haha!
Chopped up and simmered in homemade soup?
I have a “broth bag” in my freezer where I throw veggie-scraps, and kale stems go in there. I use it to make homemade veggie brother for blended soups (potato soup, broccoli soup, cream of anything soup), or as a base for homemade enchilada sauce. My broth bag usually consists of a lot of onion peels, kale stems, carrot bits, squash bits, and herbs that didn’t get fully used up. Whenever it fills up, I bust it out and make the broth (you can do it in a slow cooker). You can also do the same thing with beef or chicken bones for a bone broth.
This is my favorite winter dish here in Korea. Also a great addition? A can of tuna or some cheese and letting the rice get crispy on the bottom.
Nice!
Trying out this recipe asap. Thank you for calling attention to food waste…… It’s a great reminder of how much wholesome, edible food gets dumped into landfills. Always looking forward to your new recipes!
Thanks!
Love this article. I remember that as a kid on the night before we went to grocery store my father would fix “Mulligan Stew” . It was simply a clearing out of leftovers and creating a delicious soup or stew for our family of six. I was taught to cook using very few specific recipes(baking being the major exception). I fear too many cooks today will make special trips to grocery store to make a recipe as an exact copy rather than making substitutions. Your website often encourages substitutions . That approach makes you an asset in the battle against food waste.
I love it! I hope more people teach their kids the same skills. :)
Just wondering why you peel the carrot instead of just washing and scrubbing it. It’s shredded and cooked so aesthetically there’s not really a need? Less waste? Broccoli stem “skin” can be tough so I get that one. :)
You certainly could if you prefer. :) I don’t have a dedicated vegetable brush or scrubby right now.
My mouth is watering right now. Looking forward to making this recipe very soon!!! :-)
I’d recommend not cooking the kimchi — this will negate the probiotic effects by killing the microbes involved in making kimchi what it is. Save it for the end and mix it in. It’s already fermented, no cooking needed! Additionally, you can really save on kimchi by going to a Korean/Asian grocery if you have one around. They generally stock large jars of the stuff. I got a gallon-sized jar of kimchi for $20 at a Korean grocery near me!
One final tip — be mindful of your pan temperature. You will struggle getting the right texture on the rice if you crowd your pan as everything you add will bring down your pan temperature before the ingredient heats up. The key to excellent fried rice at home is working in batches to maintain a high pan temperature.
This is something I love ordering at our local take out place, so glad to have a healthier and delicious homemade option. I know you mentioned ham, I love bacon in this…so if I have a straggler strip or 2 of bacon, I’ll throw it in. Thanks for the recipe!