Kimchi Fish Cake Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines the tangy flavor of kimchi and the chewy texture of fish cakes, stir-fried with rice.
This one-bowl dish combines the tangy flavor of kimchi and the chewy texture of fish cakes, stir-fried with rice. It has the familiar flavor of a Korean snack bar, making it a good choice for a busy lunch or a simple dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 352.5g serving): 513.6 kcal · protein 12.3g · carbohydrate 86g · fat 12g · sodium 797.3mg
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: Add the kimchi juice a little at a time as you fry, since too much can make the rice soggy.
Tips: Warming cold rice briefly in the microwave makes it easier to break up evenly in the pan.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Fish cake — 0.5 sheet
- Scallion — 0.3 stalk
- Cooking oil — 1 tsp
- Korean chili paste — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp