Kimchi fried rice

Kimchi fried rice
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 25 mins


  • 1 tbsp Flavourless oil (sunflower or vegetable)
  • 2 cloves Garlic – crushed
  • Ginger – grated – thumbsized piece
  • 60g Sugarsnap peas – thinly sliced
  • 60g Tenderstem broccoli – roughly chopped
  • 1 Medium carrot – grated
  • 3 Spring onions – chopped – (green parts set aside)
  • 80g Kimchi – chopped
  • 200g Wholegrain rice – pouch (or leftover handmade rice)
  • 2 MOWI fresh salmon fillets
  • For the sauce
  • 3 tbsp Kimchi juice
  • 1 tsp Soy sauce
  • 1 tsp Gochujang (or hot sauce)


  1. 1

    Combine the ingredients for the sauce and set aside. Prepare all of your ingredients.

  2. 2

    In a small frying pan, heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.

  3. 3

    Meanwhile, make the rice. Heat 1tbsp oil in a wok over a high heat. When hot add the ginger and garlic, stirring quickly, heat until fragrant (about a minute). Add the sugar snap peas and broccoli. Stir fry for around 5 minutes until softened. Add the carrots, the white part of the spring onions and half the sauce and fry for two further minutes. Add the kimchi and cook for a further minute. Add the rice and the remaining sauce, stirring until thoroughly mixed and the rice is heated through, you may find chopsticks helpful for this.

  4. 4

    Divide the rice between two serving bowls. Place the salmon alongside, skin-side-up. Sprinkle over the chopped spring onions greens.


Dinner ideas

Kimchi fried rice