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Kimchi Corned Beef Fried Rice in white serving dish on top of wooden board. Chopsticks, spoon, and scallions in partial view.
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Kimchi Corned Beef Fried Rice

Turn leftover St. Patrick's Day corned beef into an exciting new dish with this Kimchi Corned Beef Fried Rice. It's an easy, one pan meal made with crispy corned beef, tangy and spicy kimchi, rice, and veggies.
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Jessica

Equipment

  • 1 large pan or wok

Ingredients

  • 2 garlic cloves minced or grated
  • 2 tsp. olive oil
  • 1 cup chopped leftover cooked corned beef
  • 2 cups cooked and chilled rice
  • 2 tsp. low sodium soy sauce or coconut aminos
  • 3/4 cup kimchi
  • 2 large eggs
  • 1/2 cup frozen peas
  • 2 green onions chopped
  • Optional: sesame seeds chopped scallions, chili crisp

Instructions

  • Heat olive oil in a large pan, or wok, over medium heat.
  • Add garlic and sauté just until fragrant, about 1 minute.
  • Add kimchi and cook 2-3 minutes, just until slightly caramelized.
  • Stir in corned beef and cooked until warmed through.
  • Add rice and soy sauce to the pan. Toss everything together to combine.
  • Push rice to one side of the pan and add beaten eggs.
  • Scramble until set. Then, fold into the rice.
  • Stir in peas and green onions. Once warmed through, serve fried rice.
  • If desired top with sesame seeds, extra chopped scallions, or a drizzle of chili crisp.