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Kimchi Beef Fried Rice

Recipe courtesy of Australian Beef

Serves 4 | 25 minutes


  • 500g Lean Beef Mince

  • 4 free range eggs, lightly whisked

  • 2 cups shredded wombok

  • 2 cups shredded red cabbage

  • 2 cups finely sliced kale

  • 1 carrot, peeled, cut into long matchsticks

  • 3 cups cooked cold rice

  • 250g kimchi, roughly chopped, extra to serve

  • ½ cup bulgogi sauce

  • Lime wedges and spring onion to serve


1. Spray a large wok with olive oil over medium-high heat. Add the eggs, swirling to coat the base of the wok to make an omelette, cook for 1 minutes until starting to set, carefully turn over and cook a further 1 minute until set. Transfer to a plate. Roll up and thinly slice.

2. Add the beef to wok, cook, stirring to break up lumps, for 5 minutes until browned. Add the vegetables, stir fry for 2-3 minutes until tender. Add rice, kimchi and bulgogi sauce. Stir fry for 2 minutes or until heated through. Season.

3. Divide the rice into serving bowls and top with egg and spring onion. Serve.


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