Kimchi and Flying Fish Roe Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice combines the spicy, tangy flavor of kimchi with flying fish roe that pops as you chew.
This fried rice combines the spicy, tangy flavor of kimchi with flying fish roe that pops as you chew. It’s simple yet special enough for a weekend dinner when you want something satisfying.
Rice bowls · 15 minutes to cook
Nutrition (per 401.5g serving): 489.2 kcal · protein 12.5g · carbohydrate 83.1g · fat 10.3g · sodium 1481.2mg
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: Cold or refrigerated rice clumps less in the pan and fries up light and fluffy.
Tips: Flying fish roe can lose its popping texture if heated too long, so add it at the end.
Tips: If the kimchi is already quite salty, leave out the soy sauce and adjust the seasoning after tasting.
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Ingredients (1 serving)
- Rice — 1 cup
- Napa cabbage kimchi — 0.5 cup
- Flying fish roe — 2 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Gochujang — 2 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp