Kimchi Rice

Because you should really do this… Especially if you have as much leftover rice as I do (even after the Pork Fried Rice and the Spicy Shrimp Stuffed Peppers).

Completely inspired by the Kimchi Fried Rice on Food52, but I like my kimchi more raw than cooked down.

Worth every bite.


  • 1 cup leftover rice, cooked
  • about 1/2 cup kimchi, finely chopped, plus kimchi liquid
  • 1 teaspoon soy sauce
  • drizzle of sesame oil
  • drizzle of red wine vinegar
  • 3 big bok choy leaves, sliced in long thin strips
  • 1 egg

Cook up the rice and bok choy in the oil and kimchi juice for 10 minutes or so on medium high heat. I like mine to be crunchy and cooked up really well. Add in the kimchi and cook for 2 or 3 minutes. Add the soy sauce and vinegar and scrape all the bits off the bottom of the pan. Season.

Soft boil the egg and add it to the rice. (I like a 2 minute egg).

I like to drizzle mine with a bit more soy sauce right before eating!


January 15, 2015 Comments (0) Eggs, Leftovers of Leftovers, Vegetables

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