Kimchi and Fried Brown Rice


This was modified from a Food52 recipe. It is a Community Pick!

Serves 4


     1 to 2 tablespoons canola or vegetable oil

     ½ pound chicken or pork (cut into bite-size), or shrimp, optional

     4 to 5 scallions, whites only, finely sliced

     1 to 1 ½ cups (half of the jar) kimchi, finely chopped, (I give it a few pulses in the food processor)

     1 to 2 tablespoons hot chili paste (I used harissa because I had it)

     3 to 4 cups cooked brown rice

     1 teaspoon sesame oil (I didn’t have this, so I used olive oil this time)

     2 teaspoons soy sauce

     Coarse salt to taste

Top with:

     4 to 5 scallion greens to garnish

     1 fried egg (per person)


1. Heat canola or vegetable oil in a large, high side skillet over high heat.  Then add chicken, pork, or raw shrimp (or NOT, I didn’t) and cook, stirring frequently, for several minutes until the meat changes color and begins to look nearly cooked.  Add more oil if necessary. Go right to step 2 if not using meat or shrimp.

2. Add the scallion whites, and cook while stirring for 1 to 2 minutes.  Next add kimchi and harissa, and cook while stirring for 3 to 5 minutes until the kimchi starts to get soft.

3. Add the rice, sesame oil, and soy sauce.  Then mix well until the rice is coated with the kimchi.

4. Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through.  Season with salt, to taste.

5. Serve topped with a fried egg and sprinkled with scallions.

I have half of the jar of kimchi left so I might make this again tonight.  We have been surprised how much we like this.  Give it a try!  Let me know what you think.