Packs-A-Punch Kimchi Fried Rice

Fried rice is a scrumptious way to use leftover rice and avoid food waste – something we value highly at UCOOK! This version offers nourishment from kimchi, a punch from gochujang, and an optional fried egg. (You bring the egg; we bring the flava!)

Packs-A-Punch Kimchi Fried Rice

with spicy gochujang, edamame beans & black sesame seeds

4.9

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s (optional)
  • Paper Towel
Photo of Packs-A-Punch Kimchi Fried Rice
  1. JAZZY Jasmine Rice

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. SEED SPRINKLES

    Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.

  3. MEATY SHROOMS

    Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan or wok, season, and set aside.

  4. SPICE UP YOUR NIGHT!

    When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced Spring Onion for 1-2 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped Kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, Edamame Beans, and mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat.

  5. OPTIONAL FRIED EGG

    Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in an egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.

  6. FIERY RICE FEAST

    Serve up the spicy fried rice in a bowl. Garnish with the remaining Spring Onion and Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia!

  1. JAZZY Jasmine Rice

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. SEED SPRINKLES

    Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.

  3. MEATY SHROOMS

    Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok, season, and set aside.

  4. SPICE UP YOUR NIGHT!

    When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced Spring Onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped Kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, Edamame Beans, and mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat.

  5. OPTIONAL FRIED EGG

    Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.

  6. FIERY RICE FEAST

    Serve up the spicy fried rice in some bowls. Garnish with the remaining Spring Onion and Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!

  1. JAZZY Jasmine Rice

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. SEED SPRINKLES

    Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.

  3. MEATY SHROOMS

    Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok, season, and set aside.

  4. SPICE UP YOUR NIGHT!

    When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced Spring Onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped Kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, Edamame Beans, and mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat.

  5. OPTIONAL FRIED EGG

    Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.

  6. FIERY RICE FEAST

    Serve up the spicy fried rice in some bowls. Garnish with the remaining Spring Onion and Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!

  1. JAZZY Jasmine Rice

    Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

  2. SEED SPRINKLES

    Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.

  3. MEATY SHROOMS

    Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok, season, and set aside.

  4. SPICE UP YOUR NIGHT!

    When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced Spring Onion for 3-4 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped Kimchi. Toss through the soy sauce and gochujang to taste. Fry for 3-4 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, Edamame Beans, and mushrooms. Gently toss for 3-4 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat.

  5. OPTIONAL FRIED EGG

    Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.

  6. FIERY RICE FEAST

    Serve up the spicy fried rice in some bowls. Garnish with the remaining Spring Onion and Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!

Frequently Asked Questions

What is the preparation time for Packs-A-Punch Kimchi Fried Rice?

The preparation time for Packs-A-Punch Kimchi Fried Rice with spicy gochujang, edamame beans & black sesame seeds is between 20 and 30 minutes.

What is the total time required to make Packs-A-Punch Kimchi Fried Rice with spicy gochujang, edamame beans & black sesame seeds?

The total time required to make Packs-A-Punch Kimchi Fried Rice with spicy gochujang, edamame beans & black sesame seeds is between 35 and 45 minutes.

How many servings does Packs-A-Punch Kimchi Fried Rice provide?

4 servings

What are the main ingredients in Packs-A-Punch Kimchi Fried Rice?

Black Sesame Seeds, Edamame Beans, Fresh Ginger, Gochujang Paste, Jasmine Rice, Kimchi, Low-Sodium Soy Sauce, Nori Sheet, Nori Sheets, Shredded Cabbage & Julienne Carrot, Spring Onion, Spring Onions, White Button Mushrooms

What is the nutritional information of Packs-A-Punch Kimchi Fried Rice?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Packs-A-Punch Kimchi Fried Rice?

JAZZY JASMINE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. SEED SPRINKLES: Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool. MEATY SHROOMS: Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok, season, and set aside. SPICE UP YOUR NIGHT!: When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, edamame beans, and mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat. OPTIONAL FRIED EGG: Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. FIERY RICE FEAST: Serve up the spicy fried rice in some bowls. Garnish with the remaining spring onion and kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!

What should be prepared from my kitchen to make Packs-A-Punch Kimchi Fried Rice?

Black Sesame Seeds, Edamame Beans, Fresh Ginger, Gochujang Paste, Jasmine Rice, Kimchi, Low-Sodium Soy Sauce, Nori Sheet, Nori Sheets, Shredded Cabbage & Julienne Carrot, Spring Onion, Spring Onions, White Button Mushrooms

How many calories does Packs-A-Punch Kimchi Fried Rice have?

calories

How much fat content does Packs-A-Punch Kimchi Fried Rice have?

grams

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