Kimchi fried rice with peas, bok choy, and fried eggs

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

Kimchi fried rice with peas, bok choy, and fried eggs

Gluten-Free, Dairy-Free, Vegetarian, Spicy

2 Servings, 700 Calories/Serving

25–40 Minutes

What makes a bowl of fried rice even more delicious? Kimchi—or what we like to call pickled perfection. Thanks to fermentation, these crunchy, tangy, and mildly spicy veggies bring instant complex flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup jasmine rice
  • 1 organic yellow onion
  • 2 or 3 heads organic baby bok choy (about ¾ pound total)
  • 3 ounces Mother-in-Law’s vegan kimchi
  • 3 ounces organic shredded carrots
  • ½ cup organic peas
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 2 organic eggs
  • 1½ teaspoons toasted sesame seeds

Nutrition per serving

Calories 700, Total Fat 28g (36% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 790mg (34% DV), Total Carb. 94g (34% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 19g
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.

Instructions

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

Wash produce before use

1

Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [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. Meanwhile, prepare the vegetables and start the stir-fry.

2

Prep the vegetables

  • 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.

3

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] 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, and peas and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the cooked rice and stir-fry blend. Remove from the heat and season to taste with salt and pepper. While the stir-fry is cooking, cook the eggs. 

4

Fry the eggs

In a medium frying pan over medium heat, warm 2 to 3 teaspoons oil 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. 

Serve

Transfer the fried rice to individual bowls and top with the fried eggs. Sprinkle with the sesame seeds and serve. 

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice. 
  • Time the cooking.
  • Garnish with the sesame seeds.