Kimchi, Chicken, and Corn Fried Rice recipe - ingredients, nutrition and when to eat it
A one-pan fried rice with tangy kimchi, chicken, and corn. Hearty and savory, it’s a good way to make a quick lunch or dinner with ingredients from the fridge.
Rice bowls · 20 minutes to cook
Nutrition (per 429g serving): 592.6 kcal · protein 24.2g · carbohydrate 82.2g · fat 16.6g · sodium 580.8mg
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 rice is less likely to clump in the pan and is easier to fry until fluffy.
Tips: Add kimchi juice a little at a time, tasting as you cook, so the rice doesn’t turn soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chicken thighs — 80 g
- Napa cabbage kimchi — 60 g
- Corn — 40 g
- Onion — 30 g
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame seeds — 0.5 tsp