Kimchi fried rice with bok choy, scallions and cilantro

Vegetarian, Dairy Free, Gluten Free

2 Servings, 410 Calories/Serving

This simple stir-fried rice gets a spicy, garlicky kick from fresh kimchi and a sweet bite from cooked bok choy. An egg cooked in with sesame oil, soy sauce and sambal chile paste bind it all together, making this a healthier, tastier version of the take-out favorite.


  • 1 cup jasmine rice
  • 1 head baby bok choy
  • 4 scallions
  • 2 cloves garlic
  • Small bunch cilantro
  • 1 cup kimchi
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sambal chile paste
  • 1 teaspoon sugar



Cook rice

Heat 2 quarts water in saucepan on high heat. Once boiling, toss in rice with 1 teaspoon salt and cook for about 15 minutes, or until rice is tender. Drain water from rice through a fine-mesh sieve or strainer and set aside. Move on to next step while rice cooks.


Prep ingredients

* Rinse bok choy under cold water and slice into thin strips.
* Thinly slice scallions from white root to green tip.
* Peel and mince garlic.
* Roughly chop cilantro.


Make stir fry

Over the stovetop, heat skillet or saute pan on high heat with 1 tablespoon oil. Once hot, toss in bok choy and a pinch of salt and cook until slightly wilted, about 1 minute. Add garlic and kimchi and cook for another 30 seconds until fragrant. Break egg into pan, add rice and stir until egg is combined and cooked through. Then add soy sauce, sesame oil, chile paste and sugar. Cook, stirring, until rice gets slightly sticky, 3 to 4 minutes. Take off heat and stir in cilantro and green onions.


Plate, serve

Distribute rice evenly in two shallow bowls or plates. Serve and enjoy.

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