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Quick Kimchi Fried Rice

Serve: 1-2

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  • 1 packet Slendier Konjac Rice
  • 4 tbsp vegetable oil
  • 200g of mushrooms (use a variety for more flavour such as enoki and shimeji) sliced
  • 3 spring onions, sliced into rounds and divided into whites and greens
  • 2 garlic cloves, sliced
  • 1 cup of Korean Kimchi. Chopped finely
  • A few drops of sesame oil
  • Fried egg and sesame seeds to serve


1. Drain and rinse the Slendier Konjac Rice according to package instructions

2. In a large sauté pan, heat the vegetable oil over medium heat until shimmering. Add the
mushrooms as well as a pinch of salt and sauté until they have nicely browned. Add the
spring onion and garlic and cook until very fragrant

3. Add the kimchi and turn the heat down to low. You want to infuse the cooking oil with
kimchi flavour so take your time sautéing the kimchi. If it dries out too much, add a couple of
tablespoons of kimchi juice

4. Add the rice and turn the heat back to high. Cook until excess liquid has cooked out and rice
has turned a vibrant red colour. Add the sesame oil and taste for seasoning. To serve, divide
the rice between two bowls and serve with a fried egg as well as the spring onion greens and
some sesame seeds

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