Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines the tang of kimchi, the saltiness of ham, and the softness of egg.
This one-bowl dish combines the tang of kimchi, the saltiness of ham, and the softness of egg. Stir-fry the ingredients, mix them with rice, and it comes together quickly—perfect for a busy lunch or a relaxed dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 440.5g serving): 599.4 kcal · protein 22.1g · carbohydrate 79.4g · fat 19.8g · sodium 917.3mg
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: Cold rice separates into individual grains more easily when fried. If using warm rice, spread it on a wide plate to let some steam escape first.
Tips: Add the kimchi juice one tablespoon at a time to control the consistency.
Tips: Ham and kimchi are already seasoned, so taste before adding soy sauce.
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Ingredients (1 serving)
- Rice — 210 g
- Napa cabbage kimchi — 80 g
- Egg — 1 pc
- Ham — 40 g
- Onion — 30 g
- Green onion — 15 g
- Cooking oil — 1 tsp
- Gochujang — 0.5 Tbsp
- Sesame oil — 0.5 tsp