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Kimchi Fried Whole Grain Rice

By Matt Williamson

Kimchi Fried Whole Grain Rice

Not low FODMAP friendly

Serves 4


2 cups cooked whole grain rice, approx 500g, (it’s great to use up leftover rice)

250g jar kimchi, chopped

250g tofu (or you can use chicken fillet), diced

1 onion, thinly sliced

2 cloves garlic, thinly sliced

100g spinach leaf,

3 tbsp extra Virgin olive oil

1 tsp sesame oil

2 tbsp soy sauce

1 bunch spring onions, thinly sliced

150g Shelled edamame (or use peas)

2 eggs, beaten

Black pepper to taste

1 tbsp Sesame seeds (optional)

2 tbsp Pumpkin seeds (optional)



  1. Heat a large frying pan or wok over medium heat. Add 1 tbsp of the olive oil and the diced tofu (or chicken) and cook until coloured and cooked through. Remove from the pan and set it aside.
  2. In the same pan, add another 1 tbsp oil and the onion. Sauté for 3-4 minutes until the onion becomes translucent, then add the garlic. Cook for another minute.
  3. Add the chopped kimchi to the pan and stir-fry for about 2-3 minutes until it becomes slightly cooked and fragrant. Place with the tofu.
  4. In the same pan add the remaining 1 tbsp olive oil and the cooked rice. Break up any clumps of rice and stir-fry for 3-5 minutes until the rice is heated through.
  5. Meanwhile mix together the sesame oil, soy sauce and eggs. Pour the mixture over the rice and stir-fry for an additional 3-5 minutes, until all the egg is cooked and beginning to caramelise.
  6. Add the cooked tofu (or chicken) and kimchi back to the pan along with the edamame, spring onion and spinach and stir-fry until wilted and heated through. Season with pepper to taste.

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