Recipes

Quick kimchi fried rice

A fast, flexible, and healthy dish that you can throw together with whatever protein and veg you’ve got in the fridge. Original recipe is by Kate Austen. We’ve adapted her recipe, and used chicken instead of tofu.

Ingredients (serves 2)

200g cooked rice (white or brown, cold from the fridge works best)
150g cooked chicken (or tofu, or any leftover protein), chopped
100g cabbage (or pak choi, or any leafy veg), sliced
100g kimchi (homemade or shop-bought)
50ml water
Small bunch fresh coriander, chopped
3–4 radishes, thinly sliced (optional, for garnish)
1 tsp vegetable or sesame oil

Method

Heat the pan: Place a frying pan or wok over medium–high heat. Add the oil.
Add your protein: Toss in the chicken (or tofu) and let it heat through for 1–2 minutes.
Stir in the veg: Add the cabbage or greens. Cook for 2 minutes until starting to soften.
Add the rice and kimchi: Tip in the cooked rice and kimchi. Stir well to combine.
Steam-fry with water: Pour in 50ml water. Cover with a lid (or plate) and steam for 2–3 minutes until the water evaporates.
Finish cooking: Let the rice fry for texture, stirring occasionally.
Freshen it up: Scatter over coriander and sliced radish to serve.

Tips

Swap chicken for prawns, tofu, or tempeh.
Add an egg on top (fried or poached) for extra richness.
If you like heat, stir in gochujang (Korean chilli paste) or a drizzle of sriracha.
Prep to plate in under 10 minutes.