Cheesy Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This dish is made by stir-frying kimchi and rice with a spicy seasoning, then melting cheese on top for a rich, creamy finish.
This dish is made by stir-frying kimchi and rice with a spicy seasoning, then melting cheese on top for a rich, creamy finish. With just a few simple ingredients, it makes a satisfying meal for a busy lunch or relaxed dinner.
Street food · 15 minutes to cook
Nutrition (per 453g serving): 650.5 kcal · protein 22.5g · carbohydrate 82.8g · fat 23.9g · sodium 1480mg
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: Too much kimchi juice can make the rice soggy, so cook off some of the liquid before adding the rice.
Tips: Cold rice is easier to separate while stir-frying. If it is too firm, microwave it for about 30 seconds before using.
Tips: Serve as soon as the cheese melts to enjoy the contrast between the spicy fried rice and its creamy texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice — 210 g
- Napa cabbage kimchi — 80 g
- Cheese — 30 g
- Onion — 40 g
- Egg — 1 pc
- Green onion — 15 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp