Kimchi Fried Rice with Bulgogi Egg Roll recipe - ingredients, nutrition and when to eat it
A hearty homemade meal with kimchi fried rice and a rolled omelet in one bowl, topped with bulgogi.
A hearty homemade meal with kimchi fried rice and a rolled omelet in one bowl, topped with bulgogi. The tangy kimchi and tender egg go well together for lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 511.5g serving): 678.8 kcal · protein 33.6g · carbohydrate 77.5g · fat 23.6g · sodium 1169.6mg
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: A little kimchi juice adds a nice tang to the fried rice.
Tips: Cook the beaten eggs slowly over low heat to make them soft and easy to roll.
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Ingredients (1 serving)
- White rice — 1 bowl
- Lean beef — 70 g
- Napa cabbage kimchi — 0.5 cup
- Egg — 2 pc
- Onion — 0.3 pc
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp