Fish Cake Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This familiar one-pan meal combines well-fermented kimchi and chewy fish cakes with rice.
This familiar one-pan meal combines well-fermented kimchi and chewy fish cakes with rice. Tangy kimchi and the savory aroma of stir-frying make it a tasty lunch or a simple dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 416.5g serving): 541.3 kcal · protein 14.8g · carbohydrate 94.9g · fat 10.2g · sodium 1153mg
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: Warm, moist rice can clump easily in the pan. Spread it out to let some steam escape before frying for fluffier results.
Tips: Add the kimchi juice a little at a time as you stir-fry, tasting as you go.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Fish cake — 60 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp