Triple Ginger Kimchi Fried Rice recipe

We’ve teamed up with our friends at Remedy Kombucha to bring you a series of gut friendly vegan recipes. The Second recipe to hit the table is this super satisfying Kimchi Fried Rice.

This take on a classic ‘comfort food’ recipe ramps up the ginger for extra comfort and warmth, perfect now that the days are getting colder and shorter.

To make this delicious dish packed with prebiotics, vitamins, micronutrients, and feel-good live cultures you'll need; 


  • 300g dried brown basmati cooked in advance. Ideally chilled in fridge over night or at least for a few hours following cooling.

Ingredients to serve:

  • Extra Classic Kimchi, roughly chopped

  • Small bunch of radishes, sliced

  • Spring onions, sliced

  • sesame seeds, to garnish



Heat the toasted sesame oil in a wok or large pan and fry the ginger for a brief minute so it begins to release its wonderful aroma.

  1. Add the pre-cooked rice and fry for a couple more minutes.

  2. Combine the roughly chopped kimchi and continue to fry for another 5 minutes.

  3. Add the Remedy Ginger and Lemon Kombucha along with the Soy sauce or Tamari and stir through until well combined.

  4. Finally if opting to use them, add the pre-cooked lightly scrabbled eggs and stir through.

To Serve:

  1. Plate/Bowl your Kimchi Fried rice

  2. Top with a little extra Classic Kimchi, sliced radishes, spring onions and sesame seeds.

  3. Enjoy with a glass of Remedy’s refreshing Ginger and Lemon Kombucha

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