Kale & Kimchi Fried Rice Recipe

Introduction

Kale & kimchi fried rice is a vibrant and flavorful dish that combines the earthiness of kale with the spicy tang of kimchi. This quick and easy meal is perfect for a satisfying lunch or dinner that packs a punch of flavor with minimal effort.

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

1. Step 1: Bring a pan of salted water to the boil, add the kale and cook for 1 minute. Drain the kale well and leave it to steam-dry.
2. Step 2: Heat half 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.
3. Step 3: Turn the heat to high, stir in the cooked basmati rice, and cook for 3 minutes, stirring frequently to heat through and combine flavors.
4. Step 4: Add the kimchi and steamed kale to the pan, stirring continuously until everything is warmed through and well mixed.
5. Step 5: In a separate pan, heat the remaining oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the edges are crispy and golden but the yolks remain slightly runny.
6. Step 6: Divide the fried rice between two shallow bowls, top each with a fried egg and a few coriander leaves. Add shichimi togarashi and drizzle with chilli oil if you like an extra kick.

Tips & Variations

• Use day-old rice for better texture as it prevents clumping and absorbs flavors well.
• Substitute kale with spinach or Swiss chard if you prefer a milder green.
• Add diced tofu or cooked chicken to increase the protein content.
• Adjust the amount of kimchi to control the spiciness and tanginess to your taste.

Storage

Store any leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until hot throughout. For best texture, avoid reheating the eggs with the rice; 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 dish?

Yes, you can use jasmine or long-grain rice as alternatives, but basmati works best because of its fluffy texture and distinct aroma.

Is it necessary to steam-dry the kale before adding it?

Yes, draining and allowing the kale to steam-dry helps remove excess moisture, preventing the fried rice from becoming soggy.

Kale & Kimchi Fried Rice Recipe

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★★★★★

4.8 from 77 reviews

A vibrant and flavorful Kale & Kimchi Fried Rice recipe combining nutritious kale, tangy kimchi, and fried eggs for a quick and satisfying meal with a Korean-inspired twist.

• Author: Dana
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean-inspired
• Diet: Low Fat

Ingredients

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Vegetables and Herbs

• 100g kale
• 3 spring onions, sliced
• 1 garlic clove, crushed
• a few coriander leaves, to serve

Rice and Kimchi

• 100g cooked basmati rice
• 120g kimchi

Oils and Seasonings

• 2 tbsp sesame oil
• shichimi togarashi, to serve (optional)
• chilli oil, to serve (optional)

Eggs

• 2 large eggs

Instructions

1. Prepare and cook kale. Bring a pan of salted water to a boil, add the kale, and cook for 1 minute. Drain the kale and leave it to steam dry, ensuring no excess water remains.
2. Sauté aromatics and rice. Heat 1 tablespoon of sesame oil in a non-stick frying pan over medium heat. Add the sliced spring onions and crushed garlic, cooking for 1 minute to release their flavors. Increase the heat to high, stir in the cooked basmati rice, and cook for 3 minutes while stirring to heat through and slightly crisp the rice.
3. Add kimchi and kale. Stir the kimchi and steamed kale into the rice mixture, continuing to cook and mix until everything is thoroughly warmed through and well combined.
4. Fry the eggs. In a separate pan, heat the remaining 1 tablespoon of sesame oil over high heat. Crack the eggs into the pan and cook undisturbed for several minutes until the whites are crispy and golden around the edges while the yolks remain slightly runny.
5. Assemble and serve. Divide the kimchi fried rice evenly between two shallow bowls. Top each portion with a fried egg and garnish with fresh coriander leaves. Optionally, sprinkle with shichimi togarashi and drizzle with chili oil for extra heat and flavor.

Notes

• Using day-old or refrigerated rice helps achieve better texture and prevents clumping.
• Adjust the amount of kimchi based on your preference for tanginess and spice.
• For a vegan version, substitute eggs with tofu scramble or skip it entirely.
• Serve immediately to enjoy the crispy edges on the fried eggs.
• Shichimi togarashi adds a spicy, citrusy kick; omit if you prefer milder flavors.

Keywords: kale kimchi fried rice, Korean fried rice, sesame oil rice, quick fried rice, healthy fried rice, kimchi recipe