20 Minute Meal

Kimchi fried rice with peas, nori, and eggs

Gluten Free, Vegetarian, Dairy Free, Spicy

2 Servings, 640 Calories/Serving

25 – 35 Minutes

The vegetable pickles known as kimchi are a Korean staple for so many delicious reasons. Spicy, crunchy, tangy, they deliver instant complex flavor thanks to long fermentation. Kimchi traditionally includes seafood, but we love this vegan version from Mother-in-Law’s, a California artisan producer. We put it in everything from sandwiches to fried rice. Any leftovers are terrific for lunch the next day.


  • ¾ cup jasmine rice
  • 1 yellow onion
  • 1 or 2 heads baby bok choy
  • ½ cup Mother-in-Law’s Vegan Table Cut kimchi (Napa cabbage - red chile peppers - onions - fresh chives - fresh garlic - fresh ginger - salt - sugar)
  • 1 tablespoon sesame seeds
  • ¼ pound shredded carrots
  • ½ cup petite peas
  • 1 tablespoon sambal oelek (optional)
  • Fried rice seasoning blend (gluten-free tamari - sesame oil)
  • 2 pasture-raised organic eggs
  • Nori strips



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables and the sesame seeds.


Prep the vegetables; toast the sesame seeds

  • Peel and coarsely chop the yellow onion.
  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into thin strips.
  • Coarsely chop the kimchi.
In a dry small frying pan over medium heat, toast the sesame seeds, stirring constantly, until browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.


Cook the stir-fry

Fifteen minutes after the rice starts to simmer, in a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bok choy, kimchi, carrots, peas, and as much sambal oelek as you like, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the cooked rice and the fried rice seasoning blend. Season to taste with salt and pepper.
While the stir-fry cooks, prepare the eggs.


Fry the eggs

In the same pan used for the sesame seeds, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.



Transfer the fried rice to individual bowls. Top with the fried eggs and nori strips, sprinkle with the sesame seeds, and serve.

Chef’s Tip Rinsing rice removes starches on the surface of the grains that cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.

Nutrition per serving: Calories: 640, Protein: 21g, Total Fat: 27g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 3g, Cholesterol: 155mg, Carbohydrates: 78g, Fiber: 9g, Sugar: 11g, Added Sugars (Kimchi contains trace amounts of organic cane sugar): 0g, Sodium: 1440mg
Contains: soy, eggs

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