Edamame and Kimchi Fried Rice Recipe

Fried Kimchi Rice Edamame Egg Recipe


  • 6 cups of cooked brown rice
  • 4 eggs, scrambled
  • 2 tablespoons peanut oil
  • 1 large onion, diced
  • 1 cup kimchi, diced (I just used the whole jar)
  • 5 scallions, chopped, whites and greens separated
  • 4 cloves garlic, minced
  • 1 cup shredded carrots
  • 2 cups shelled edamame
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • Salt and pepper to taste


  1. Heat 1 tablespoon peanut oil in large wok and cook the whisked eggs. Remove to plate.
  2. Heat remaining tablespoon of peanut oil until almost smoking. Add onion, garlic, scallion whites and carrots. Cook about 60-90 seconds, careful not to burn.
  3. Add kimchi and a little bit of kimchi liquid and stir fry another minute.
  4. Add rice and stir fry another minute, breaking up clumps
  5. Add cooked egg and edamame and cook while mixing well, 2-4 minutes.
  6. Remove from heat and add sesame oil, soy sauce and scallion greens
  7. If desired, top with a fried egg.


Adapted from Skinny Taste and Koko Cooks

Keywords: Kimchi, Korean, Fried Rice, Edamame