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Kimchi Pantry Fried Brown Rice

Kimchi Pantry Brown Fried rice is a 6 ingredient wonder packed full of delicious spicy, sweet and savoury flavours while using up your pantry ingredients. Recipe adapted from A Side of Sweet
Cook Time15 mins
Total Time15 mins
Course: Sides
Cuisine: Korean
Keyword: 30 Minute Meals, Egg Free, Gluten Free, Lactose Free, Pasta, Rice and Casseroles
Servings: 2
Calories: 181kcal


  • 1 tbsp olive oil
  • 1/2 cup kimchi roughly chopped (add more if you like it spicy add less if you like it mild)
  • 1 cup cooked brown rice (day old is best) can use white rice if you prefer
  • salt and pepper
    to taste (I use white pepper)
  • 1 cup bok choy
    chopped (or use edamame beans, or other veggies that you need to use up in your refrigerator)
  • 3 green onions chopped


  • Place oil in wok/pan and het on medium heat and add your kimchi to the pan and stir fry for 3 minutes or until all of the moisture is gone.
  • If you have soft leafy vegetables (like bok choy, cabbage, spinach, or edamame to add to your Kimchi pantry fried brown rice, please move on to step 2.
  • If you have hard veggies (like carrots, celery, green beans, etc) that you want to use up from your pantry, you will need to stir fry these first before adding to the rice. I usually add just a couple of teaspoons of water to pan with my veggies and a lid for just a minute to help steam those firmer vegetable and then remove the lid and stir fry until veggies are dry. Please consult my Pantry Fried Rice recipe for details.
  • Add your day old brown rice (or white rice if your prefer) to the wok/pan and cook until all the rice has been coated well with the oil, all the rice is separated and mixed in with the kimchi. Stir fry about 3 minutes. (OPTIONAL: Our family likes the rice a little crunchy.  If you like your rice crunchy, you can accomplish this 2 ways... 1) Fry the rice a little longer in your wok 2) When cooking your rice on the stove top, actually cook it a longer longer until the rice actually starts to stick to he pan but do not burn it. You will have lots of crunchy rice that way. I know it seems kind of odd but my family just loves it that way. 
  • Season your brown rice with salt and white pepper to taste. Add chopped baby bok choy, edamame, or any other little vegetables that you need to use from your refrigerator. Stir fry for another minute and then add chopped green onions and mix well. Remove the Kimchi Pantry Fried Brown Rice from the hot burner.
  • Serve your delicious Kimchi Pantry Fried Brown Rice in a bowl and if you want you can garnish with a  fried egg on top and enjoy.


This makes 2 small servings or just enough for 1 really hungry adult and can be stored in the refrigerator for up to 3 days. 


Serving: 1g | Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1743IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 1mg