Kimchi Fried Rice Rice Balls recipe - ingredients, nutrition and when to eat it
Kimchi fried rice shaped into bite-sized balls and wrapped in seaweed makes an easy meal.
Kimchi fried rice shaped into bite-sized balls and wrapped in seaweed makes an easy meal. Nutty sesame oil and familiar kimchi flavor come together nicely for a packed lunch or a busy evening.
Street food · 20 minutes to cook
Nutrition (per 337.5g serving): 532.5 kcal · protein 14.3g · carbohydrate 75.1g · fat 18.5g · sodium 934.3mg
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: Gently squeeze out some of the kimchi juice before frying so the rice doesn’t get soggy.
Tips: If you shape the rice while it’s too hot, the seaweed may turn limp. Let it cool for 2–3 minutes before shaping.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Spam — 40 g
- Sesame oil — 1 tsp
- Seaweed — 2 sheet
- Gochujang — 0.5 tsp
- Sesame seeds — 1 tsp