Kimchi, Chicken, and Sweet Potato Stem Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice is made by stir-frying kimchi, chicken, and sweet potato stems with rice and serving it as a one-bowl meal.
This fried rice is made by stir-frying kimchi, chicken, and sweet potato stems with rice and serving it as a one-bowl meal. The tangy, spicy kimchi pairs well with the crisp texture of the sweet potato stems. It’s a good choice for a summer lunch or a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 474g serving): 590.5 kcal · protein 23.5g · carbohydrate 77.5g · fat 18.6g · sodium 382mg
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: Blanch the sweet potato stems ahead of time to shorten the stir-frying and keep their texture even.
Tips: If the kimchi is salty or strongly seasoned, gently squeeze out some of the liquid before adding it.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chicken Thigh — 80 g
- Napa Cabbage Kimchi — 60 g
- Sweet potato stems — 60 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp