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–+ servings

Cabbage & Kimchi Fried Rice

A flavorful and satisfying fried rice dish featuring cabbage and spicy kimchi, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Korean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cabbage, shredded
  • 1 cup kimchi, chopped adjust to taste
  • 1 medium carrot, diced
  • 3 stalks green onions, chopped reserve some for garnish
Rice
  • 4 cups cooked rice preferably day-old
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang Korean chili paste
Protein (optional)
  • 2 eggs large, beaten for added protein

Method
 

Prepare the Ingredients
  1. Shred the cabbage, chop the kimchi, dice the carrot, and chop the green onions.
Cook the Eggs (if using)
  1. In a wok, heat a little oil and scramble the beaten eggs until just set. Remove and set aside.
Stir-fry the Vegetables
  1. In the same wok, add a bit more oil and stir-fry the cabbage and carrot until tender, about 3-4 minutes.
Add Kimchi and Rice
  1. Add the chopped kimchi and cooked rice to the wok, stirring well to combine.
Season and Serve
  1. Pour in the soy sauce, sesame oil, and gochujang. Stir-fry for another 3-4 minutes until heated through. Add the scrambled eggs if using and garnish with green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For a vegetarian version, omit the eggs or replace with tofu.

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