Egg and Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
An Egg and Kimchi Rice Bowl is made by topping warm rice with stir-fried kimchi and a fried egg.
An Egg and Kimchi Rice Bowl is made by topping warm rice with stir-fried kimchi and a fried egg. The tangy, spicy kimchi pairs well with the rich egg, making this an easy lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 348.8g serving): 480.6 kcal · protein 14.1g · carbohydrate 72.5g · fat 13.1g · sodium 510.3mg
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: If the kimchi is very sour, add just a little sugar while stir-frying to soften the acidity.
Tips: If the kimchi contains a lot of moisture, stir-fry it thoroughly over medium heat so the rice does not become soggy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp