Kimchi and Clam Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice combines well-fermented kimchi and clam meat for a briny aroma and tangy, savory flavor.
This fried rice combines well-fermented kimchi and clam meat for a briny aroma and tangy, savory flavor. A hint of garlic makes it a good choice for a quick lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 395g serving): 581.1 kcal · protein 17.6g · carbohydrate 76.1g · fat 20.2g · sodium 693.7mg
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: Use cold or pre-chilled rice so the grains fry up light and fluffy.
Tips: Add only a little kimchi juice to keep the fried rice from getting soggy.
Tips: Clam meat can turn tough if overcooked, so cook it through first, then finish frying it with the rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Clam meat — 80 g
- Napa cabbage kimchi — 70 g
- Garlic — 2 clove
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Ground black pepper — 0.2 tsp