Kimchi fried rice with peas, nori, and eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Speedy Stir-Fry

Kimchi fried rice with peas, nori, and eggs

Gluten-Free, Dairy-Free, Vegetarian

2 Servings, 690 Calories/Serving

25 – 40 Minutes

We designed this easy, fiery fried rice to keep it vegetarian without sacrificing on flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • ¾ cup jasmine rice
  • 1 yellow onion
  • 2 or 3 heads baby bok choy (about ¾ pound total)
  • 3 ounces vegan kimchi (about ½ cup)
  • 1 tablespoon sesame seeds
  • ¼ pound shredded carrots
  • ½ cup peas
  • 1 tablespoon sambal oelek (optional)
  • Fried rice seasoning blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 2 pasture-raised organic eggs
  • Nori strips

Chef's Tip

Rinsing rice removes starches on the surface of the grains that can cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.

Nutrition per serving

Calories: 690, Protein: 20g (40% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 2.5g (13% DV), Cholesterol: 155mg (52% DV), Sodium: 990mg (41% DV), Carbohydrates: 94g (31% DV), Total Sugars: 10g, Added Sugars: (Kimchi contains trace amounts of organic sugar for fermentation): 0g (0% DV).
Contains: Eggs, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables and the sesame seeds.


Prep the vegetables; toast the sesame seeds

  • Peel and coarsely chop the onion.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into thin strips.
  • Coarsely chop the kimchi.
In a dry medium frying pan over medium heat, toast the sesame seeds, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.


Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 2 tablespoons [4 TBL] oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bok choy, kimchi, carrots, peas, and as much sambal oelek as you like and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the cooked rice and fried rice seasoning blend. Remove from the heat and season to taste with salt and pepper.
While the stir-fry cooks, prepare the eggs.


Fry the eggs

In the same pan used for the sesame seeds, warm 1 to 2 teaspoons [2 to 3 tsp] oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.



Transfer the fried rice to individual bowls. Top with the fried eggs and nori strips, sprinkle with the sesame seeds, and serve.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice.
  • Garnish with the nori strips and sesame seeds.

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