Stir-Fried Kimchi Rice recipe - ingredients, nutrition and when to eat it
Stir-fried kimchi rice is made by frying well-fermented kimchi until sweet and savory, mixing it with rice, and topping it with a rich fried egg.
Stir-fried kimchi rice is made by frying well-fermented kimchi until sweet and savory, mixing it with rice, and topping it with a rich fried egg. Its spicy, salty flavor perks up your appetite, making it great for a simple lunch or filling dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 408g serving): 520.8 kcal · protein 15.5g · carbohydrate 79g · fat 14.3g · sodium 1109.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cold or refrigerated rice separates into individual grains more easily in the pan.
Tips: Too much kimchi juice can make the rice soggy, so fry the kimchi first and adjust the seasoning at the end.
Tips: Fry the egg until the edges are crisp and the yolk is still runny for the best match with the rice.
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Ingredients (1 serving)
- Rice — 210 g
- Napa cabbage kimchi — 80 g
- Egg — 1 pc
- Onion — 30 g
- Green onion — 15 g
- Cooking oil — 1 tsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp