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Korean Kimchi Fried Rice with Homegrown Vegetables

A deeply savoury, spicy fried rice dish using kimchi, carrots, garlic, spring onions, and optional greens.

Korean Kimchi Fried Rice with Homegrown Vegetables

Ingredients

  • 1 cup cooked rice
  • ½–1 cup kimchi (store-bought or homemade)
  • 1 carrot
  • 2 spring onions
  • 2 garlic cloves
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Optional: egg, tofu, kale, peas, chili paste (gochujang)

Method

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Swaps & variations

  • No spice: rinse kimchi lightly
  • Greens: kale, spinach, cabbage
  • Protein: tofu, egg, chickpeas

Storing & freezing

Refrigerate 3 days. Freezing not ideal (rice dries out), but possible for 1 month.

Grow it yourself

  • Direct sow; even moisture for straight roots. Carrots
  • Fast-growing; ideal for containers. Spring Onions
  • Plant in fall; mulch well. Garlic
  • Cool-season crop; needs rich soil.,Keep consistently watered. Cabbage / Chinese Cabbage
  • Hardy and productive; thrives through winter. Kale
  • Row covers prevent cabbage moths.
  • Garlic or chili spray repels aphids.
  • Mint and sage deter beetles.
  • Ladybugs keep aphids under control.
  • Pick young for sweetness. Carrots
  • Harvest when 1–2 cm thick. Spring Onions
  • Cut heads when firm. Cabbage / Chinese Cabbage
  • Pick outer leaves regularly. Kale

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