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Kimchi & Chicken Fried Rice with a Fried Egg

Our CEO, Matt O’Hayer, was lucky enough to be interviewed by Elizabeth Winslow of Haymakers recently. (read the full interview here). Here is her totally delicious and seasonal recipe inspired by Vital Farms’ pasture-raised chicken and pastured, organic eggs. Happy weekend!


Inspired by Matt’s love of Asian flavors, we created this deeply satisfying kimchi fried rice with raised-right Vital Farms chicken (available at Whole Foods Market) and eggs. (Recipe and all photographs from

Kimchi & Chicken Fried Rice with a Fried Egg

2 Tbs. grapeseed or other neutral flavored oil

1 Tbs. toasted sesame oil

2″ piece of ginger, grated or minced

1 bunch green onions, mostly white part with some green, cut into thin rings and divided

1/2 c. kimchi, coarsely chopped

1-2 c. cooked chicken, chopped

2 c. cooked rice (I used brown jasmine from Cajun Grain)

2 eggs + 1 egg for each serving

additional sesame oil for frying eggs

3 Tbs. soy sauce

2 Tbs. fish sauce

toasted sesame seeds & bonito flakes for garnish

In a wok or large skillet, heat grapeseed and sesame oil until shimmering. Toss in ginger and half of green onion and fry until fragrant. Add kimchi and continue cooking over high heat for 1-2 minutes. Add chicken and continue stir frying for 2 minutes longer. Add more oil if things are sticking. Add rice to wok and flatten out over wok surface; cook without stirring for a minute, then toss and stir fry for a minute longer. Crack 2 eggs into a small bowl and beat to break up yolks. Make space in the bottom of the wok, add a little more oil if necessary and pour in eggs. Allow to set, then flip and cook through. Chop up the cooked egg with your spoon or spatula and stir into rice. Drizzle soy sauce and fish sauce over everything and stir to combine. Turn the heat to low while you fry eggs: heat sesame oil in a small skillet until just before it starts to smoke. Fry eggs to taste. Place fried rice in serving bowls and top each serving with a fried egg, green onion, a pinch of bonito flakes and a sprinkle of sesame seeds.