Photo of Kimchi fried rice by WW

Kimchi fried rice

Points® value
Total Time
35 min
15 min
20 min
A veggie fried rice that’s a meal in itself! This version uses lentil rice and the kimchi adds loads of savoury, spicy, tangy flavour.


Lentil rice

240 g

Sunflower Oil

2 tablespoon(s)

Carrots, raw

300 g, peeled and cut into matchsticks

Spring Onions

6 medium, trimmed and thinly sliced


3 clove(s), sliced


250 g, sliced

Pak Choi

250 g, stalks removed and shredded and leaves left whole


150 g, vegetarian, roughly chopped

Light soy sauce

2 tablespoon(s)

Egg, whole, raw

4 medium, raw

Sesame Seeds

2 teaspoon(s)


  1. Cook the lentil rice for 1 minute less than the pack instructions.
  2. Heat half the oil in a large wok or frying pan over a medium heat, then stir-fry the carrots and half the spring onions for 1 minute. Add the garlic, mushrooms and pak choi stalks, and stir-fry for another minute.
  3. Add the cooked lentil rice, pak choi leaves, kimchi and soy sauce, and stir-fry for another 3-5 minutes until heated through.
  4. Meanwhile, heat the remaining oil in a nonstick frying pan over a medium heat, crack in the eggs and fry them until done to your liking.
  5. Divide the rice between 4 plates, top with the fried eggs, the remaining spring onions and the sesame seeds, then serve.