Kimchi and Shrimp Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines tangy fermented kimchi and juicy shrimp stir-fried with rice.
This one-bowl dish combines tangy fermented kimchi and juicy shrimp stir-fried with rice. The savory kimchi and nutty sesame oil make it an easy choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 423g serving): 505.4 kcal · protein 22.6g · carbohydrate 74.8g · fat 11.2g · sodium 586.7mg
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 hot, spread it out and let it cool briefly before stir-frying for fluffier results.
Tips: If the kimchi is salty or has a lot of liquid, use a little less and feel free to leave out the soy sauce.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 80 g
- Napa cabbage kimchi — 70 g
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp