One of our family favorites. Seems like we have this one every week. Its so versatile too. You can add any shredded leftover meat, if you have some, or cut up a few strips of bacon, but it's just as good without the meat. The kimchi adds a good dose of probiotics and the addition of dried seaweed meshes perfectly with these flavors while nourishing your body with a natural source of iodine.

*Note - This recipe assumes you already have 3 cups of leftover rice to use up. Using cold previously made rice makes it easier to fry. If you don't have some, a good rule of thumb is 2 cups sushi rice to 3 cups water.


1 tbsp plain sesame oil or butter

1 red onion, chopped

2 garlic cloves, sliced

2 tbsp coconut aminos (or tamari)

3 cups cooked short grain rice such as sushi rice or arborio rice

1/2 cup leftover shredded meat or cubed tofu - (optional)

1 tsp toasted sesame oil

1 cup chopped kimchi with juices

Topping options: crumbled bacon, fried eggs, Sriracha, sliced green onions, chopped cilantro, Sea-Veg Blend or nori strips (cut up with scissors) and toasted sesame seeds


  1. Heat plain sesame oil in large skillet over medium heat. Add onions and saute until translucent.

  2. Add garlic and saute for a minute before also adding the coconut aminos and cook for another 2 minutes.

  3. Add the rice and meat (if using) and heat through.

  4. Remove pan from heat and add kimchi + juices and toasted sesame oil.

  5. Fry enough eggs sunny side up to top each bowl (I give the littles quail eggs and us grown ups get fresh chicken eggs).

  6. Transfer rice to bowls, top with fried eggs and sprinkle selected toppings. Enjoy hot!

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