Kimchi Cheese Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice combines the spicy flavor of kimchi with the rich, creamy taste of cheese.
This fried rice combines the spicy flavor of kimchi with the rich, creamy taste of cheese. It’s quick to make with ingredients from the fridge, making it perfect for a meal for one or a late-night dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 427g serving): 624.8 kcal · protein 21.8g · carbohydrate 79.5g · fat 22.7g · sodium 955.9mg
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: Using cold rice keeps the grains from clumping and helps them turn fluffy as they fry.
Tips: If there is a lot of kimchi juice, cook it down first so the rice doesn’t become soggy.
Tips: After placing the cheese on top of the rice, cover the pan so it melts gently without sticking to the bottom.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Napa cabbage kimchi — 0.5 cup
- Cheese — 30 g
- Egg — 1 pc
- Onion — 30 g
- Green onion — 10 g
- Cooking oil — 1 tsp
- Gochujang — 2 tsp
- Sesame oil — 0.5 tsp