Kimchi, Shrimp, and Chive Pot Rice recipe - ingredients, nutrition and when to eat it
This pot-cooked rice brings together the tang of kimchi, the savory sweetness of shrimp, and fragrant chives.
This pot-cooked rice brings together the tang of kimchi, the savory sweetness of shrimp, and fragrant chives. It’s a lovely choice for a simple one-bowl lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 509.5g serving): 688.7 kcal · protein 26.7g · carbohydrate 123.6g · fat 7g · sodium 789.3mg
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 kimchi has a lot of liquid, reduce the water by 1–2 tablespoons so the rice doesn’t turn soggy.
Tips: Add the chives after the rice has rested so they keep their fresh aroma and green color.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Shrimp — 80 g
- Napa Cabbage Kimchi — 0.5 cup
- Garlic Chives — 0.5 handful
- Sesame Oil — 1 tsp
- Soy Sauce — 1 tsp
- Water — 180 ml