Spicy Korean Kimchi Fried Rice

  • 10
    Preparation Time
  • 10
    Cooking Time
  • 4 Serving Size


Brown Rice & Quinoa With A Hint Of Garlic

Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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  • 2 pouches SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic 240g
  • 1 medium brown onion, finely chopped 
  • 2 teaspoons ginger, finely grated
  • 2 tablespoons Korean chilli paste (gochujang)
  • 2 cups kimchi
  • 2 tablespoons water
  • 1 tablespoon canola oil, for frying

  • Garnish

  • 2 green onions, sliced
  • 2 teaspoons sesame seeds, toasted
  • Pickled cucumber (optional)


In a large non-stick frying pan, heat the oil over a medium heat and fry the onion for 2 to 3 minutes, or until translucent. Add the grated ginger, stir to combine and cook for another minute.

Stir in the Korean chilli paste and water and continue cooking for 1 to 2 minutes longer or until onions have been evenly coated.