Perilla Leaf Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-pan dish combines the tangy, savory taste of kimchi with the fragrance of perilla leaves.
This one-pan dish combines the tangy, savory taste of kimchi with the fragrance of perilla leaves. It’s great for an easy lunch or dinner, and even more filling with a sprinkle of seaweed flakes or a fried egg.
Rice bowls · 15 minutes to cook
Nutrition (per 319.5g serving): 424.2 kcal · protein 8.4g · carbohydrate 73.6g · fat 9.4g · sodium 440.9mg
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 warm and moist, spread it out with a spatula as you stir-fry, rather than cooking it for too long.
Tips: Add the perilla leaves after turning off the heat to preserve their fragrance.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Perilla leaves — 5 pc
- Cooking oil — 1 tsp
- Green onion — 0.3 stalk
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp