Lunch · 18 min · korean

Kimchi Fried Rice

Cooked rice does the heavy lifting here, with vegan kimchi rounding it out. A Korean lunch that takes 18 minutes, start to finish. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Cooked rice
• 3/4 cup Vegan kimchi
• 3 Scallions
• 1 tbsp Sesame oil
• 1 tsp Soy sauce
• 1 tsp Sesame seeds

Steps

1. Chop the kimchi into bite-size pieces, reserving any juice. Slice the scallions, keeping whites and greens separate. Use day-old or leftover rice if you can — fresh, wet rice turns mushy.
2. Heat a large nonstick skillet or wok over high heat with a drizzle of oil until smoking. Add the kimchi and the scallion whites.
3. Fry 3-4 minutes, stirring, until the kimchi is caramelized at the edges and slightly dried out — this concentrates its flavor.
4. Add the rice, breaking up any clumps with your spatula. Spread it into an even layer and let it sit undisturbed for 3-4 minutes so the bottom crisps.
5. Drizzle over the soy sauce and sesame oil, then toss everything together for another minute until the grains are glossy and separate.
6. Scatter the scallion greens and sesame seeds over the top. Taste — a splash of the reserved kimchi juice adds extra punch — and serve hot.

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