Cheese Kimchi Fried Rice Balls recipe - ingredients, nutrition and when to eat it
Kimchi fried rice mixed with cheese, shaped into bite-size balls, and pan-fried until golden. Tangy, spicy kimchi pairs well with rich, melted cheese.
Kimchi fried rice mixed with cheese, shaped into bite-size balls, and pan-fried until golden. Tangy, spicy kimchi pairs well with rich, melted cheese. They’re easy to pack for lunch or enjoy as an afternoon snack.
Street food · 20 minutes to cook
Nutrition (per 343g serving): 518.6 kcal · protein 18.1g · carbohydrate 73.1g · fat 15.8g · sodium 585.3mg
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: Squeeze out a little of the kimchi juice before adding it so the fried rice doesn’t get soggy.
Tips: Wrap the cheese completely in rice so it doesn’t leak out around the edges.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Mozzarella cheese — 40 g
- Cooking oil — 1 tsp
- Green onion — 0.3 stalk
- Toasted sesame seeds — 1 tsp