Grammy's Kitchen · Fried Rice · Kimchi Fried Rice
One of 120 fried rice recipes we measured
14 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 4% |
| protein add | 97% | 30% |
| vegetables and beans | 0% | 27% |
| aromatics | 32% | 29% |
| egg | 27% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1-2 tablespoons oil (peanut oil gives this great flavor!) |
| 80 g | 1/2 cup onion- diced |
| 12 g | 4 garlic cloves, rough chopped |
| 4 g | 2 teaspoons finely chopped ginger |
| 360 g | 2 cups chopped colorful veggies – mushrooms, red bell pepper, peas, carrots, snap peas, green beans, etc. |
| 1/2-3/4 cup kimchi- chopped, more to taste. | |
| 370 g | 2 cups cooked, chilled rice ( leftover rice works best here) |
| 3 g | 1/2 teaspoon soy sauce (optional, only if necessary) |
| 1/2 teaspoon bonito granules (optional, but yummy!) | |
| salt and pepper to taste | |
| 25 g | 1/4 cup chopped scallions |
| 25 g | 1/4 cup cilantro |
| 100 g | 2 large eggs, poached, fried – or top with crispy tofu! |
| Garnish with sriracha or garlic chili paste, scallions and cilantro. |
Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good. Instead of soy sauce I added about a tablespoon of Korean Gochu Jang paste and stirred it into the rice. It melded the flavors together very well. I only had Dashi graduals on hand, so I subbed them for Bonito (I think they're similar...?) Added a g” — a cook, 5.0★
“We all loved this even the meat-eater. Topped with crispy tofu (thank you for the recipe it worked a treat), egg, coriander, spring onions, fresh chilli and hot sauce as per your suggestion. Would never have thought of using kimchi in this way. Used vegan ” — a cook, 5.0★