Easy Kimchi Fried Rice (Gluten Free)

This Kimchi Fried Rice recipe is so easy to make, and jam packed with flavor. It's also gluten free, dairy free and comes together in less than 20 minutes. This recipe uses coconut rice, as it adds a touch of sweetness, however regular rice will work wonderfully as well.

Kimchi Fried Rice

I love using coconut rice in this recipe, as it adds a touch of sweetness to help balance out the powerful flavor of kimchi.

You can serve this dish for a quick and healthy breakfast, however it also makes for a simple and fast lunch or dinner. You can also add in additional veggies, such as spinach or kale if you have some on hand that you want to use up.

What is Kimchi?

Kimchi is a traditional side dish of spicy fermented cabbage (and often other veggies) flavored with ginger, garlic and chilis. Kimchi is full of natural gut healing probiotics, it helps boost immunity and aids with digestion.

Ingredients

Extra Virgin Olive Oil

Onion: Any white onion will work.

Kimchi: You can find Kimchi in the refrigerated section of the grocery store. I've been using and loving the Korean Kimchi from Wildbrine.

Coconut Rice: You can use any leftover rice you have on hand, however leftover coconut rice is my favorite. You can find my recipe for Coconut Rice here. Fried Rice is best with 1-2 day old rice, and it's a great way to use up the leftovers!

Toasted Sesame Oil: I like Eden Foods Toasted Sesame Oil, it has a great flavor and lasts forever! This is a wonderful ingredient to have on hand, as it provides so much flavor, and a light drizzle over roasted veggies is simply amazing.

Garlic Sauce or Coconut Aminos: I am a huge fan of the brand Coconut Secret, their products are free of soy and gluten. This recipe calls for their Garlic Sauce, however you can totally use Coconut Aminos in this recipe as well.

Eggs: Fried to your preferred level of doneness, however leaving it a little bit runny allows the egg yolk to seep into the rice, which is delish!

Optional Toppings:

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  Cilantro

  
  
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  Green Onions

  
  
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  Chili Oil

  
  
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  Sesame Seeds

  
  

Instructions

1. In a large skillet over medium low heat, add olive oil and onions. Saute for 5 minutes or until onions begin to soften.
2. Add the kimchi to the pan and turn the heat up to medium. You want the kimchi to cook for 5-7 minutes or until it is slightly crisp and most of the liquid has cooked off.
3. Reduce the heat to medium-low and add the rice to the pan, breaking it up with a spatula, and mix to incorporate.
4. In a separate skillet, fry an egg, cooked to the level you most enjoy.
5. Add garlic sauce and sesame oil. Cook on low for 3-4 minutes or until the rice is warm.
6. Serve with a fried egg and any additional toppings you choose.

How to Serve

This dish is best served right away. Plate the rice and top with a fried egg and any toppings you choose!

How to Store

Allow the fried rice to cool, then transfer to a food storage container. The Kimchi Fried Rice will keep in the refrigerator for 1-2 days.

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Did you make this recipe? I'd love to see it. Hashtag it on Instagram #simpleandfraiche, or comment below.