Kimchi Fried Rice
キムチチャーハン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kimchi fried rice is a lunchtime favorite in Japanese preschool kitchens, and this version keeps the heat gentle enough for small children. Slowly stir-fried long onion, bell pepper, and carrot bring out a natural sweetness that balances the tang of the kimchi, while soy-marinated pork makes it filling. Rather than aiming for light, separate grains, we finish it more like a mixed rice so that it holds together on a spoon. The steps also show where to set aside a toddler portion before the kimchi goes in, so the whole family can eat from one pan.
Toddlers to adults. Portion out the children's share before the final seasoning, then season the rest for adults.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gJapanese long onion (naga-negi)A long, thick scallion with a mild, sweet flavor when cooked, used in Japanese soups and stir-fries. Substitute: Leek (white and light green parts) or thick scallions.
- 24 ggreen bell pepper
- 18 gcarrot
- 24 gkimchi
- 36 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 2.4 gvegetable oil
Seasonings (A)
- 1.8 gsoy sauce (for marinade A)
- 0.8 gsakeSake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
Seasonings (B)
- 3.6 gsoy sauce (for stir-fry seasoning B)
- 0.5 gsalt
Toppings
- 1.2 gsesame oil
- 1.2 gwhite sesame seeds
To Finish
- 192 gwarm cooked rice
About the Japanese ingredients in this recipe
- Japanese long onion (naga-negi) (長ねぎ)
- A long, thick scallion with a mild, sweet flavor when cooked, used in Japanese soups and stir-fries. Substitute: Leek (white and light green parts) or thick scallions.
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- sake (酒)
- Sake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
Directions
Video is in Japanese — the steps below are synced to it, so tap ▶ on a step to jump to that moment.
- 1
Finely mince the long onion, bell pepper, and carrot.
- 2
Roughly chop the kimchi. Cut the pork into 1 cm-wide strips and rub in the seasonings (A).
- 3
Heat the oil in a frying pan and stir-fry the long onion, bell pepper, and carrot over medium heat for about 5 minutes, until softened. Note: Adding a splash of water partway through and letting the vegetables steam as they cook brings out even more sweetness.
- 4
Add the pork and stir-fry until cooked through.
- 5
Add the kimchi and seasonings (B) and stir-fry briefly until everything is well combined. Note: If you are also making a toddler version, set aside the toddler portion as soon as (B) has been mixed in, before adding the kimchi. For elementary-school age and up, add the kimchi and stir-fry briefly, then continue from step 6 for both versions.
- 6
Add the rice, sesame oil, and white sesame seeds and give everything a quick stir-fry to combine. Note: If it looks like it might scorch, it is fine to turn off the heat and simply mix everything together.
Tips for Best Results
・No need to make the grains light and separate! Finishing it more like a mixed rice makes it easier to scoop with a spoon, so kids can eat it more easily.
・Any brand of kimchi you like is fine. I use Kokuuma, a mild Japanese supermarket brand.
Freezing
Wrap individual portions in plastic wrap and freeze. To eat, microwave still in the wrap.
Keeps for about 2 weeks (but enjoy it as soon as possible).
Nutrition
Nutrition values include the rice.
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 432 kcal | 864 kcal | 432 kcal |
| Protein | 14.3 g | 28.5 g | 14.3 g |
| Fat | 8.4 g | 16.8 g | 8.4 g |
| Carbohydrates | 78.6 g | 157.2 g | 78.6 g |
| Fiber | 5.4 g | 10.8 g | 5.4 g |
| Salt equivalent | 2 g | 3.9 g | 2 g |
| Calcium | 54 mg | 108 mg | 54 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 435 mg | 870 mg | 435 mg |
| Phosphorus | 183 mg | 366 mg | 183 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | Phosphorus | |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 432 kcal | 14.3 g | 8.4 g | 78.6 g | 5.4 g | 2 g | 54 mg | 1 mg | 435 mg | 183 mg |
| 1 adult serving | 864 kcal | 28.5 g | 16.8 g | 157.2 g | 10.8 g | 3.9 g | 108 mg | 2.1 mg | 870 mg | 366 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
