This meal was delivered fresh (never frozen). Our chefs think it cooks up best in the microwave. If you need to freeze your meal for cooking later, that works too.
- Conventional oven | 40–45 minutes (fresh) or 55–70 minutes (frozen)
Heat the oven to 425°F.
Remove the plastic from the tray and cover with foil.
Fresh: Bake for 20 minutes. Stir, re-cover, and bake for 20 to 25 minutes more, or until heated through.
Frozen: Bake for 30 minutes. Stir, re-cover, and bake for 25 to 40 minutes more, or until heated through.
- Microwave oven | 9–10 minutes (fresh) or 12–14 minutes (frozen)
Remove the plastic from the tray and place a damp paper towel over the top.
Fresh: Microwave for 4 minutes. Stir, re-cover, and microwave for 5 to 6 minutes more, or until heated through.
Frozen: Microwave for 8 minutes. Stir, re-cover, and microwave for 4 to 6 minutes more, or until heated through.
- Stovetop | 4–5 minutes (fresh)
Fresh: Remove the plastic from the tray. In a large frying pan over medium heat, warm 2 tablespoons neutral oil (from your pantry) until hot but not smoking. Add the kimchi fried rice and cook, stirring frequently, for 4 to 5 minutes, or until heated through.