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Kimchi Fried Rice

Spice up your typical side of rice by making this simple and tasty Korean inspired version.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 4 cups cooked brown rice or white
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 stalks celery minced
  • 1 15 ounce or 425 g can baby corn, drained
  • 1/4 cup peanut or sunflower oil divided
  • 2 cups vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 cup prepared kimchi *see note
  • sea salt to taste
  • sesame seeds for topping optional


  1. Add 3 tablespoons oil, onion, garlic, and celery to large skillet or wok and cook until celery is starting to soften, about 4 minutes. Add broth and baby corn and continue stirring until most of the liquid is evaporated. Now add soy sauce, sesame oil, and kimchi and stir over heat for about 2 minutes to warm, then add the rice and toss to coat. Cook for about 5 minutes more until it starts to darken. Remove from heat and season to taste with with additional salt if needed then serve hot.

Recipe Notes

*Kimchi is a very spicy, fermented side dish that is served as a staple with almost every meal in Korean culture. It can be made at home or purchased at most grocery or health food stores in the exotic section. *This is a great side dish for all kinds of Asian main dishes but it also makes a perfect main dish if you'd like to add a few additional eggs or meat such as pork or chicken.