Cucumber Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying well-fermented cucumber kimchi and rice with egg over high heat.
This one-bowl dish is made by stir-frying well-fermented cucumber kimchi and rice with egg over high heat. The cucumber kimchi’s tangy flavor and crisp texture pair with savory egg. It’s a great lunch or dinner when you want to use leftover cucumber kimchi in a new way.
Vegetables · 15 minutes to cook
Tips: Too much cucumber kimchi juice can make the rice soggy, so squeeze it lightly before adding.
Tips: For fluffy, separate grains, use chilled rice and stir-fry it briefly over high heat.
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Ingredients (1 serving)
- Rice — 1 bowl
- Well-fermented cucumber kimchi — 0.5 cup
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp