Kimchi and Potato Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying well-fermented kimchi and diced potatoes with rice.
This one-bowl dish is made by stir-frying well-fermented kimchi and diced potatoes with rice. The potatoes turn golden and fluffy, while the kimchi adds a tangy, spicy kick—making it a great choice for a simple lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 410g serving): 574.5 kcal · protein 9.2g · carbohydrate 85.8g · fat 20.1g · sodium 387.2mg
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: Cut the potatoes into evenly sized pieces so they cook evenly.
Tips: If the rice is clumped together, gently break it up by hand before stir-frying. If the kimchi has a lot of liquid, squeeze some out before cooking so the rice stays less soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Potato — 0.5 pc
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp