Kimchi Dumpling Fried Rice recipe - ingredients, nutrition and when to eat it
This one-pan dish is made by chopping kimchi and dumplings into small pieces and stir-frying them with rice.
This one-pan dish is made by chopping kimchi and dumplings into small pieces and stir-frying them with rice. Tangy kimchi and savory dumpling filling make a tasty combination, perfect for an easy lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 435g serving): 721.7 kcal · protein 15.8g · carbohydrate 101.2g · fat 26.6g · sodium 758.3mg
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: Too much kimchi liquid can make the fried rice soggy, so give the kimchi a gentle squeeze before adding it.
Tips: If the rice is cold and firm, microwave it for 30 seconds before stir-frying to loosen it up.
Tips: Dumpling filling is already seasoned, so taste the dish before adding more seasoning.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Kimchi dumplings — 3 pc
- Napa cabbage kimchi — 0.5 cup
- Cooking oil — 1 Tbsp
- Green onion — 0.3 stalk
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp