Kimchi and Sweet Potato Stem Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines the tang of kimchi with tender sweet potato stems, stir-fried with rice.
This one-bowl dish combines the tang of kimchi with tender sweet potato stems, stir-fried with rice. It’s an easy lunch or dinner when sweet potato stems are plentiful in summer.
Rice bowls · 20 minutes to cook
Nutrition (per 363g serving): 454.6 kcal · protein 8.4g · carbohydrate 74.3g · fat 12.3g · sodium 386.5mg
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: Drain the sweet potato stems well to keep the rice from getting soggy.
Tips: If the kimchi is salty, use a little less and add more rice to balance the seasoning.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Sweet potato stems — 0.7 cup
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp