Kimchi and Pork Fried Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features rice stir-fried with kimchi and pork, topped with a fried egg. Tangy, spicy kimchi pairs with rich egg for a hearty lunch or dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 490.5g serving): 715.8 kcal · protein 31.9g · carbohydrate 81.1g · fat 27g · sodium 1319.8mg
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: If the rice is clumped together, gently break it up by hand before stir-frying so it cooks evenly in the pan.
Tips: If the kimchi has a lot of liquid, squeeze some out before adding it so the fried rice doesn’t turn mushy.
Tips: For a lunchbox, let the fried rice cool briefly before closing the lid.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Pork shoulder — 80 g
- Napa cabbage kimchi — 70 g
- Egg — 1 pc
- Onion — 30 g
- Green onion — 15 g
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Cooking oil — 1 Tbsp
- Sesame seeds — 1 tsp