Smoky Kimchi Herring Fried Rice

A 15‑minute pantry supper that tastes like you planned it all week.

Why you’ll love it

When dinner indecision strikes, pantry hero smoked herring joins forces with kimchi for a punchy, umami‑rich fried rice that’s faster than delivery and surprisingly affordable.

At a Glance

• Ready in: 15 minutes
• Serves: 2 generous bowls (or 3 lighter portions)
• Great for: weeknights, “clean‑out‑the‑fridge” days, Omega‑3 boost

Ingredients

Ingredient	Amount	Notes
Neutral oil (canola, sunflower, etc.)	2 Tbsp	Divided use
BANGA smoked herring, drained	1 can (5 oz / 142 g)	Flake into bite‑size pieces
Green onions	2	Whites and greens separated, sliced
Frozen peas & carrots mix	1 cup	No need to thaw
Kimchi, chopped	1 cup	Mild or spicy; adjust to taste
Day‑old cooked rice	3 cups	Cold jasmine or long‑grain works best
Soy sauce	1½–2 Tbsp	Start low, taste, adjust
Optional garnishes	—	Sesame oil, toasted sesame seeds, fried egg

Step-by-Step

1. Heat a large non‑stick skillet or wok over medium‑high heat with 1 Tbsp oil.
2. Add the green‑onion whites; stir‑fry 30 seconds until fragrant.
3. Add flaked smoked herring; sauté 1 minute to caramelize edges.
4. Push fish aside, pour in remaining 1 Tbsp oil, add frozen peas & carrots; cook 2 minutes.
5. Stir in chopped kimchi; fry 1 minute to mingle flavors.
6. Crumble in cold rice; toss 3 minutes until every grain is hot and glossy.
7. Drizzle soy sauce around pan edges; toss to coat. Adjust seasoning.
8. Fold in green‑onion tops and a whisper of sesame oil. Serve immediately.

Tips & Variations

• Day‑old rice fries better; if using fresh rice, cool it briefly in the freezer.
• Adjust heat with gochujang or sriracha.
• For a deluxe touch, add shredded nori or diced avocado.

Storage

Leftovers keep airtight in the fridge up to 3 days. Reheat in a hot skillet with a splash of water, or microwave if rushed.