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20 minutes serves 1-2

Kimchi Fried Rice with Top Sirloin Steak

Did someone say kimchi? Yup. We did. Kimchi has been popping up everywhere this past year and we are jumping on the train. This delicious fermented food is very healthy for you and pairs perfectly with our top sirloin steak in this version of fried rice.
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Kimchi Fried Rice with Top Sirloin Steak

PREP: 5 min. ACTIVE: 15 min. DIFFICULTY Easy

Ingredients: 

  • 3 tbsp ghee
  • 1/2 small onion, medium dice
  • 1 cup Mother In Law’s Kimchi, roughly chopped
  • 2 tbsp kimchi juice
  • 1 Pre Brands Top Sirloin, cut into thin strips
  • 2 cups cooked jasmine rice, cooled
  • 2 tsp soy sauce 
  • 1 tsp toasted sesame oil
  • 1 tsp grapeseed oil
  • 2 eggs
  • 1 tsp sesame seeds
  • 1 sheet toasted seaweed for garnish

Instructions:

  1. In a large pan, melt the ghee and sauté the onions until starting to become translucent. 
  2. Add the kimchi, kimchi juice, and stir until boiling. 
  3. Add the strips of sirloin and cook until almost all the liquid has evaporated. 
  4. Add cooked rice to the pan, break it up so there are no chunks of rice. The rice should soak up the remainder of the liquid. 
  5. Add the soy sauce,  and sesame oil. Taste and adjust with seasoning. Turn to low and leave alone so the rice can become crispy. 
  6. In a separate skillet, fry up two eggs in the grapeseed oil. When finished cooking to your preferred doneness, turn off the heat. 
  7. Serve the rice in a shallow bowl with 1 egg on top. Garnish with Nori, sesame seeds, and green onion. 

Recipe by Chef Sarah Russo, @chefsarahrusso

Made with Pre©

Top Sirloin

  • 24g

    Protein
  • 62%

    Less fat*
  • The front of a package of Pre Brands Top Sirloin Steak. It has a transparent film to see the steak and the logos on the right say Whole30, Paleo, and Halal, and Non-GMO Project Verified.
  • 134mg

    CLA
  • 78mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Top Sirloin

Amount per 667

  • 1130kcal

    Calories
  • 77.25g

    Protein
  • 66.13g

    Fat
  • 51.74g

    Carbohydrates
Recipe developed by Chef Sarah Russo
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