Kimchi and Cheese Fried Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This fried rice lunchbox combines the spicy, tangy flavor of kimchi with the rich, creamy taste of cheese.
This fried rice lunchbox combines the spicy, tangy flavor of kimchi with the rich, creamy taste of cheese. Top it with an egg for a satisfying one-bowl meal that’s perfect for a busy lunch or a simple dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 419g serving): 632.1 kcal · protein 22.1g · carbohydrate 79.3g · fat 23.6g · sodium 900.8mg
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: Cold cooked rice fries up fluffy and keeps the grains from clumping together.
Tips: Instead of adding a lot of kimchi juice at once, add it gradually after stir-frying and adjust the seasoning as you go.
Tips: When packing it, let the fried rice cool slightly before topping it with cheese and egg so it stays less soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 70 g
- Cheese — 30 g
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp