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Kimchi Cashew Fried Rice

Flavorful kimchi and crunchy cashews take this kimchi cashew fried rice to the next level! Made easily in minutes with basic pantry ingredients and so much better than any takeout.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 276kcal


  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 cup kimchi, coarsely chopped and 2 tablespoons juice reserved
  • 2 tablespoons vegetable oil
  • 1 small yellow onion, finely chopped
  • 1 cup matchstick carrots
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 3 cups cold cooked rice
  • 1/2 cup chopped cashews, toasted
  • Salt and pepper to taste
  • Eggs, green onions, and sesame seeds for topping


  • In a small bowl, whisk soy sauce, chili sauce, and reserved kimchi juice until smooth. Set aside.
  • In a large wok or skillet, heat oil over medium-high heat until shimmery. Add onion and carrot and saute 3-5 minutes until vegetables are just softened.
  • Add ginger, garlic, and kimchi to vegetables and saute an additional 1-2 minutes until bubbly and fragrant.
  • Add rice and soy sauce mixture to vegetables and cook an additional 5 minutes until rice is heated through. Fold in toasted cashews and season fried rice with salt and pepper to taste.
  • Top fried rice with eggs, green onions, and sesame seeds. Serve hot and enjoy!


Storing Instructions
Fried rice may be stored in refrigerator up to 6 days.


Serving: 8oz (calculated without eggs) | Calories: 276kcal | Carbohydrates: 36.1g | Protein: 4.7g | Fat: 12.4g | Saturated Fat: 2.3g | Sodium: 545mg | Potassium: 197mg | Fiber: 1.5g | Sugar: 2.1g | Calcium: 19mg | Iron: 8mg