Kimchi Fried Rice Rice Balls recipe - ingredients, nutrition and when to eat it
Kimchi fried rice rice balls are a simple snack made by wrapping fried kimchi and rice in seaweed. The tangy, spicy kimchi pairs well with savory seaweed.
Kimchi fried rice rice balls are a simple snack made by wrapping fried kimchi and rice in seaweed. The tangy, spicy kimchi pairs well with savory seaweed. They’re great for a quick lunch or when you need a little snack.
Street food · 20 minutes to cook
Nutrition (per 295.8g serving): 414.5 kcal · protein 8.4g · carbohydrate 72.7g · fat 8.9g · sodium 423.9mg
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 there’s a lot of kimchi juice, cook it a little longer so the rice doesn’t get soggy.
Tips: Let the fried rice cool completely before shaping it to keep the seaweed from getting too soft.
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Ingredients (1 serving)
- White rice — 1 cup
- Napa cabbage kimchi — 0.5 cup
- Cooking oil — 1 tsp
- Seaweed — 1 sheet
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp