Kimchi Fried Rice


I have been obsessed with the food truck Roti Rolls for some time now.  When I heard that they opened up a sister restaurant adjacent to Big John’s on East Bay street I couldn’t wait to go!  I recently stayed downtown with my best friend who was visiting from Chicago, and we hit up The Green Door for lunch.  Besides having yummy, unique dishes, I love that they support local farmers and food purveyors.  They source all of their produce, meats, cheeses and breads from local sources – and you can find out who the sources are on the back wall of their restaurant.

One of The Green Door’s popular sides is a Kimchi Fried Rice.  It is out of this world and was our favorite dish when we had lunch.  Their kimchi has just the perfect amount of heat; and coupling it with their amazing fried rice is, in my humble opinion, genius!  If it weren’t for the fact I was staying downtown the whole weekend I would have picked up a “Jar-O-Kimchi,”  which they sell for $8.00 a bottle!

After our lunch at The Green Door I continued to Jones’ for more kimchi fried rice.  So, I tried to make my own version at home.  I have to say, it’s a pretty darn good substitute! Next time I’m going to make this I’m going to use their kimchi.  Check out their awesome menu.  They deliver in the peninsula.

Kimchi Fried Rice

Makes about 6 servings


3 cups water

1 1/2 cups brown rice

2 Tbsp canola or grapeseed oil

1 medium white onion

1 cup diced red pepper

1 cup shelled edamame (if using frozen edamame, let thaw)

4 green onions, diced on diagonal

2 Tbsp tamari or soy sauce

2 Tbsp rice wine vinegar

Drizzle of toasted sesame oil

Dash of Sriracha hot sauce

2 eggs, scrambled for 30 seconds in hot pan and set aside.

1 to 2 cups Sunja’s (from Whole Foods) or The Green Door’s Kimchi


1.  Heat oil in a medium pot and bring to a boil.  Add brown rice and bring heat down to a simmer; cover pot and cook according to directions, in my case about 25-30 minutes.  Take off heat and set aside.

Fried rice in skillet waiting to be topped with spicy kimchi!

Fried rice in skillet waiting to be topped with spicy kimchi!

2.  Heat the canola or grapeseed oil in a large wok or skillet over medium-high.  Add onions and peppers and cook until onions slightly translucent and peppers still crisp, about 2-3 minutes.  Toss in edamame and green onions and heat through.  Add brown rice, and toss all ingredients together.  Season with tamari, rice vinegar, sriracha and a drizzle of toasted sesame oil.  Add cooked egg and heat through.  Take off heat.

3.  You can now add the kimchi in the skillet/wok and stir, or serve kimchi on top of the fried rice when ready to eat.  I did it this way because I enjoyed the fried rice for lunch a few days in a row, and scooping fresh, spicy kimchi each time kept the flavors bold.




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