What the fuzzy do I do with all this kimchi…

Can one have too much kimchi?

If you really love kimchi like we do, then the answer is no.  In fact, I was surprised how one napa cabbage fermented down to two medium sized lunch containers of kimchi.

BUT if you’re not a kimchi lover and are wondering, “What the fuzzy do I do with all this kimchi?” then we have my favorite option for you.


Whether it was a family member, significant other, roommate, or a Chinese restaurant; someone in your life has probably made you fried rice.

My Grandmother made the best fried rice.  She never wrote any of her recipes down and like most family recipes it would be lost in time.  Luckily the memory from taste buds and recipes from the internet have helped a new generation re-create the food of our past.

The first time I made fried rice, I made the most common mistake.  I used fresh rice.  It lead to a clumpy, sticky, wet mess that was barely edible and definitely not fried rice.  I went home that weekend and explained what had happened to my Grandma.  She laughed.  Instead of giving me a lesson, she just told me “You have to use old rice.”  Lesson learned.

This is the first time I am writing down a fried rice recipe.

The key to my favorite fried rice concoctions is that they were quick meals that were combinations of what we had in our fridge.  Yes, you can make the generic fried rice that has soy sauce, green peas, carrots, and green onions.  Also, there’s Yang Chow fried rice from restaurants that usually has cha siu (Chinese BBQ pork), shrimp, green onions, and egg.  Or you can throw whatever you have that would make a good combo together and use up that leftover cold rice to make a delicious meal.


Serving 4-6


  • 2 Tbl olive oil or vegetable oil
  • 2 bunches of green onions diced
  • 4 cups cooked rice (that has been refrigerated)
  • 5 Tbl Soy sauce
  • Salt (to taste)
  • 1  can of straw Mushrooms (drained)
  • 4 squares of baked tofu, cut into strips (or we used up leftover fried tofu for hot pot)
  • 1 Egg
  • 2 cups of kimchi with the juices, chopped
  1. Heat the oil on med-high in the wok.
  2. Throw in the diced green onions. Mix it up.
  3. Throw in the baked tofu and mushrooms.  Mix it up.  Cook until warm.
  4. Mix in the kimchi.
  5. Throw in the rice and add in the soy sauce.  Break up the rice until it’s mixed in with the other ingredients until hot.
  6. Add salt to taste.
  7. Optional:  Use a small frying pan on the side to make the fried egg to top your fried rice.  We also, chopped up some cilantro at the end to add some extra flavor to the fried rice.

Note:  Brown rice can be substituted for white rice.  If you’re used to eating brown, you won’t really notice the difference.  If you’re my Grandma, you’ll notice a slight nuttiness to the flavor (aside from the color difference). Enjoy the deliciousness that is fried rice and use up that kimchi in your fridge!


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