Vegetable Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
Vegetable kimchi fried rice is made by stir-frying well-fermented kimchi, onion, and carrot with rice and serving it as a one-bowl meal.
Vegetable kimchi fried rice is made by stir-frying well-fermented kimchi, onion, and carrot with rice and serving it as a one-bowl meal. The tangy, savory kimchi pairs with the vegetables’ natural sweetness. It’s a good choice for a quick lunch or for using up leftover rice at dinner.
Vegetables · 15 minutes to cook
Nutrition (per 401.5g serving): 475.3 kcal · protein 14.6g · carbohydrate 76.2g · fat 10.9g · sodium 488.2mg
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: If the rice is clumped together, gently loosen it with a spatula before frying so it cooks evenly.
Tips: If the kimchi is quite salty, use a little less; there’s plenty of flavor without adding kimchi juice.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Cooking oil — 1 tsp
- Egg — 1 pc
- Toasted sesame seeds — 0.5 tsp