Kimchi Fried Rice

, from Issue #99. September, 2021
Photography by Josh Griggs.
Kimchi Fried Rice

This deliciously satisfying dish is so packed with flavour – I could happily eat it for breakfast, lunch or dinner!

Serves: 2


1 tablespoon olive oil
3 cloves garlic, crushed
1 thumb fresh ginger, grated
3 cups cooked brown rice
2 teaspoons tamari or soy sauce
2 tsp toasted sesame oil
¾-1 cup kimchi, roughly chopped if in large pieces
2 large eggs
½ cup finely sliced
spring onions
½ cup coriander leaves
Seed Mix (recipe below)


Heat the oil in a large frying pan over a gentle heat. Add the garlic and ginger and fry for 2 minutes. Add the brown rice, increase the heat to medium-high and add the tamari, sesame oil and kimchi. Stir to combine and cook together for 3-4 minutes. Meanwhile fry two eggs in a separate pan until done to your liking. Add the spring onions and coriander to the rice, top with the eggs and serve with a sprinkling of Seed Mix.

Seed Mix

1 teaspoon olive oil
½ cup sunflower seeds
½ cup pumpkin seeds
sea salt


Heat the oil in a frying pan, add the seeds and a pinch of sea salt and fry until golden and crunchy. Leave to cool, then store in an airtight container.