Description

This Kale & Kimchi Fried Rice is a vibrant and flavorful dish combining nutritious kale, spicy kimchi, and fragrant basmati rice. Enhanced with sesame oil, garlic, and spring onions, it’s topped with perfectly fried eggs and fresh coriander, making a satisfying meal perfect for any time of day. Optional toppings like shichimi togarashi and chili oil add an extra kick for spice lovers.

Ingredients

Scale

Vegetables and Aromatics

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

Rice and Fermented

100g cooked basmati rice
120g kimchi

Oils and Seasoning

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

Protein

2 large eggs

Instructions

Blanch the kale: Bring a pan of salted water to the boil. Add the kale and cook for 1 minute. Drain it well and leave it to steam-dry while you prepare the rest of the ingredients.
Sauté aromatics and rice: Heat half of the sesame oil in a non-stick frying pan over medium heat. Add the sliced spring onions and crushed garlic, cooking for about 1 minute until fragrant. Increase the heat to high, stir in the cooked basmati rice, and cook for 3 minutes while stirring continuously to heat through and slightly fry the rice.
Add kimchi and kale: Stir in the kimchi and blanched kale, mixing thoroughly until everything is warmed through and combined well.
Fry the eggs: In a separate pan, heat the remaining sesame oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the edges are crispy and golden, while the yolks remain slightly runny.
Assemble and serve: Divide the kimchi fried rice between two shallow bowls. Top each serving with a fried egg and garnish with fresh coriander leaves. Optionally, add shichimi togarashi and a drizzle of chili oil to give extra spice and flavor.

Notes

You can substitute basmati rice with jasmine rice or any long-grain rice you prefer.
For a vegan version, replace eggs with tofu scramble or omit entirely.
Adjust the amount of kimchi based on your desired spice level.
To make it gluten free, ensure your kimchi and chili oil are certified gluten free.
Leftover rice works best for this recipe, as it’s less sticky and fries better.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Korean Fusion

Keywords: kale fried rice, kimchi recipe, Korean fried rice, sesame oil rice, easy fried rice, quick dinner, spicy rice bowl, healthy rice dish