Kimchi fried rice {don't give me that look}

Yes, kimchi isn’t for everyone. But give it a shot. This is another one of those quick meals you can whip up in minutes and is suuuuuper delish. You can dress it up any way you want, and add whatever sides you want. It’s quite versatile.

Sorry, Paleo and Whole30 people: this one isn’t for you. You can make it Whole30 compliant if you substitute it with cauliflower rice.


1/4 – 1/2 cup Kimchi {here’s one you can make that’s Whole30 compliant}
2 cups of day old rice
Green onion {scallions}
Sesame oil

Choice of protein
Korean seaweed
Gochujang {read the labels if you’re doing Whole30}

Put it together

In a pan, heat 2 tbsp of oil.

Slice 2 stalks of green onions (white and green parts) and  chop up kimchi. Reserve a spoon of green onions for garnish later.

Sauté green onion and kimchi in pan for ~3-4 min.

(While this is happening, take day old rice and mix it in a bowl with 2-3 tbsp sesame oil, until rice separates.)

If you have any pre-cooked protein you want to add, add it in now with the green onions and kimchi. I had leftover adobo so I used that.

Add rice to pan and mix it all up until everything is incorporated, ~ 6 min. Salt and pepper to taste.

Serve it up with a fried egg and Korean seaweed, gochujang, and reserved green onion.