A plate of kimchi brown rice stir fry with an egg

Kimchi brown rice stir fry

The kimchi brown rice stir fry provides a tasty entree for lunch or dinner using whole ingredients. You can use vegetables of your choice. 
Course Dinner, lunch, Main Course
Cuisine Korean
Keyword Kimchi, stir fry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 347kcal
Author Nicolas Pujol


  • 2 pieces bok choy
  • 6 carrots
  • 1 green onion
  • 1 cup brown rice makes 3 cups of rice once cooked
  • 4 eggs
  • 0.5 cup kimchi pour some of the juice while adding it to the mix
  • 1 tsp sesame oil
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp avocado oil


  • Cook the brown rice. This takes about an hour and is the most consuming part of the recipe. You can make a large batch in advance, use it for several dishes and save time. 
  • In a large skillet put the avocado oil on high heat and add the chopped carrots and any other hard vegetable you want to use, and that need more time to cook. Once frying, lower to medium heat and stir for 10 minutes.
  • Add the bok choy and other vegetables that cook faster. Stir for 2 to 3 minutes on high heat.
  • Add the kimchi and if you have some of the juice, add a little bit as well for more flavor. Add the soy sauce and sesame oil and mix, right before adding the rice.
  • Mix in the brown rice, stir. Finally, add the green onion. 
  • Fry an egg and serve on a plate with the egg on top.
    A plate of kimchi brown rice stir fry with an egg


Calories: 347kcal | Carbohydrates: 45g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 261mg | Potassium: 480mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15575IU | Vitamin C: 6.2mg | Calcium: 71mg | Iron: 2mg