Kimchi and Corn Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice combines the tang of kimchi with the little pops of texture from corn kernels.
This fried rice combines the tang of kimchi with the little pops of texture from corn kernels. It's a great fit for a quick lunch or an easy dinner to share with kids.
Rice bowls · 15 minutes to cook
Nutrition (per 349.8g serving): 464.6 kcal · protein 9.6g · carbohydrate 82.4g · fat 9.7g · sodium 331.3mg
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: If the rice is freshly cooked and still hot, spread it out in a wide bowl to let off a little steam before frying; it will turn out fluffier.
Tips: If the kimchi is very ripe or strongly seasoned, use a little less and adjust to taste.
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Ingredients (1 serving)
- Rice — 210 g
- Napa cabbage kimchi — 60 g
- Corn — 40 g
- Onion — 30 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp