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Kimchi Fried Rice with Microgreens

Kimchi Fried Rice goes great with lots of microgreens to cut the salt of this probiotic, fermented cabbage.


  • 1/4 cup soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp oyster or fish sauce
  • 2 tsp ginger freshly grated
  • 1 tsp chili oil
  • 4 cups cooked rice long grain
  • 1 cooked chicken breast sliced
  • 1 yellow onion diced
  • 1 bunch green onions sliced
  • 3 cloves garlic sliced
  • 1 tbsp neutral oil
  • 2 cups kimchi preferably Tae-Gu brand, extra spicy
  • 2 eggs, beaten plus more for fried eggs on top if desired
  • 2 carrots cleaned, peeled, and diced
  • 2 cups your favorite microgreens ex. broccoli, radish, spicy salad mix, arugula


  • Combine sauce ingredients in a small bowl and set aside.
    1/4 cup soy sauce, 1 tbsp hoisin sauce, 1 tbsp oyster or fish sauce, 2 tsp ginger, 1 tsp chili oil
  • In a large skillet or wok, heat oil over medium high heat. Add diced onion, carrot, and white parts of green onion to the pan, stirring.
    1 yellow onion, 1 tbsp neutral oil, 2 carrots
  • Add chicken and sliced garlic, and cook for 3-4 minutes, stirring frequently.
    1 cooked chicken breast, 3 cloves garlic
  • Add rice to the pan and stir to coat the rice with oil
    4 cups cooked rice
  • Push the rice and other ingredients to one side of the pan and pour the eggs into the exposed side of the pan. Cook for 2-3 more minutes until egg is cooked. Using a wooden spoon, break up the egg into bite sized bits and stir all the rice with the egg.
    2 eggs, beaten
  • Add kimchi and sauce and cook until the liquid has absorbed.
    2 cups kimchi
  • Remove from heat and stir in microgreens.
    2 cups your favorite microgreens
  • Serve topped with green onions and a fried egg if desired.
    1 bunch green onions


If you need a quick weeknight meal that uses delicious kimchi, this fried rice is perfect!