Kimchi Fried Rice and Fried Egg Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox has fluffy fried rice with well-fermented kimchi, topped with a fried egg with a soft, runny yolk.
This lunchbox has fluffy fried rice with well-fermented kimchi, topped with a fried egg with a soft, runny yolk. Tangy, savory kimchi goes well with the egg’s mellow flavor, making it a filling choice for lunch or dinner.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 360.5g serving): 488.7 kcal · protein 14.7g · carbohydrate 72.4g · fat 14.1g · sodium 617.2mg
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 rice is clumped together, gently break it up with a spatula before frying for fluffier results.
Tips: If the aged kimchi is salty, taste it first before adding any salt or soy sauce.
Tips: For a lunchbox, let both the kimchi fried rice and fried egg cool completely before closing the lid.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Aged kimchi — 80 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Green onion — 10 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp