Crab and Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with chopped kimchi and crab meat, then serving it with egg.
This one-bowl dish is made by stir-frying rice with chopped kimchi and crab meat, then serving it with egg. The tangy, spicy kimchi and the crab's delicate savory flavor make it a good choice for a quick lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 409g serving): 524.1 kcal · protein 24.1g · carbohydrate 73g · fat 12.6g · sodium 455.3mg
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: Too much kimchi juice can make the rice soggy, so give the kimchi a gentle squeeze before stir-frying.
Tips: Day-old rice separates easily and is convenient for frying. If the rice is firm, warm it briefly in the microwave first.
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Ingredients (1 serving)
- White rice — 1 bowl
- Crab meat — 60 g
- Napa cabbage kimchi — 70 g
- Egg — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp