Sesame Kimchi Fried Rice
with Mixed Veggies & Gochujang Sauce
- Soy
- Sesame
- Wheat
Korean-inspired kimchi fried rice turns humble ingredients into a craveable feast. Tangy fermented kimchi and spicy gochujang coat crispy-edged rice as it mingles with tender vegetables for layers of savory depth. Finished with a sprinkle of sesame seeds—and a golden fried egg if you like—this umami-packed dish strikes the perfect balance of heat, crunch, and comfort in every bite.
Ingredients
2 tablespoon
Vegetarian Oyster Sauce
(Contains: Soy)
10 ounce
Chopped Chicken Breast
1 unit
Onion
4 ounce
Peas
1 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Kimchi
2 unit
Scallions
1 teaspoon
Garlic Powder
¾ cup
White Rice
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer; cook until tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 4.
While rice cooks, wash and dry produce.
Halve, peel, and dice onion into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, scallion whites, and cabbage and carrot mix; season with salt and pepper. Cook, stirring, until onion is translucent and veggies are slightly tender, 4-5 minutes. Turn off heat; transfer veggie mixture to a medium bowl. Wipe out pan.
Meanwhile, in a small bowl, mix together gochujang, garlic powder, half the sesame oil, half the oyster sauce, and 1 TBSP sweet soy glaze (all the oyster sauce and 2 TBSP sweet soy glaze for 4 servings).
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add kimchi and a pinch of sugar; cook, stirring constantly, until warmed through, 1-2 minutes.
Add cooked rice to pan. Press into an even layer; cook, undisturbed, until rice is slightly crispy, 2-3 minutes.
To pan with rice mixture, add cooked veggies, peas, and sauce; stir to combine. Press into an even layer; cook, undisturbed, until rice is slightly crispy, 2-3 minutes more. Turn off heat.
Optional: Heat a drizzle of oil in a medium, preferably nonstick, pan (large, preferably nonstick, pan for 4 servings) over medium-high heat. Once pan is hot, crack two eggs* (four eggs for 4) into pan and cover. (For 4, you may need to cook in batches.) Fry eggs to preference. Season with salt and pepper.
Divide fried rice between bowls (top each with a fried egg if using). Garnish with sesame seeds, scallion greens, and as much remaining sesame oil and remaining sweet soy glaze as you like. Serve.
