Kimchi Bean Sprout Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with kimchi and bean sprouts. The kimchi’s tangy, spicy flavor pairs with the sprouts’ crunch.
This one-bowl dish is made by stir-frying rice with kimchi and bean sprouts. The kimchi’s tangy, spicy flavor pairs with the sprouts’ crunch. It’s just right for a quick lunch or dinner made with leftover rice.
Rice bowls · 15 minutes to cook
Nutrition (per 370.8g serving): 525 kcal · protein 10.3g · carbohydrate 75.5g · fat 18.6g · sodium 489.2mg
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: If the rice is clumped together, gently break it up with a spoon before frying so it cooks evenly.
Tips: Add the kimchi juice a little at a time, only if the fried rice seems dry.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa Cabbage Kimchi — 0.5 cup
- Bean Sprouts — 0.5 handful
- Green Onion — 0.3 stalk
- Cooking Oil — 1 Tbsp
- Gochujang — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp