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A quick, flavour-packed fried rice made with aged kimchi, brown rice, gochujang, sesame oil, and a fried egg on top. One of the most gut-friendly comfort foods — fermented, fibre-rich, and deeply satisfying.
Ingredients
- 2 cups cooked brown rice (day-old rice works best)
- 1 cup kimchi, roughly chopped (plus 2 tablespoons kimchi juice)
- 1 tablespoon gochujang (Korean chilli paste)
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil or coconut oil
- 3 spring onions, sliced (white and green parts separated)
- 3 garlic cloves, minced
- 2 eggs
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into thin strips
Nutritional notes
Kimchi is a lacto-fermented food rich in Lactobacillus bacteria, which support gut microbiome diversity and immune function. Studies show regular kimchi consumption is associated with reduced body fat and improved insulin sensitivity. Gochujang contains capsaicin which boosts metabolism. Brown rice provides resistant starch that feeds beneficial gut bacteria.
Nutritional Highlights
Per serving: ~420 calories, 16g protein, 14g healthy fats, 58g carbohydrates. Rich in probiotics, capsaicin, resistant starch, and B vitamins.
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Instructions
- 1
Heat avocado oil in a large wok or skillet over high heat. Add white parts of spring onions and garlic, stir-fry for 1 minute.
- 2
Add kimchi and stir-fry for 2–3 minutes until slightly caramelised. Add gochujang and stir to coat.
- 3
Add cold brown rice, breaking up any clumps. Stir-fry for 3–4 minutes until rice is heated through and slightly crispy.
- 4
Add tamari, kimchi juice, and sesame oil. Toss everything together and taste for seasoning.
- 5
In a separate pan, fry eggs sunny-side up. Divide rice between bowls, top each with a fried egg, sesame seeds, nori strips, and green spring onion tops.
