Bean Sprout Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying bean sprouts and kimchi with rice and egg over high heat. The crisp sprouts and tangy kimchi pair with savory egg.
This one-bowl dish is made by stir-frying bean sprouts and kimchi with rice and egg over high heat. The crisp sprouts and tangy kimchi pair with savory egg. It’s just right for a quick lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 462.3g serving): 619.8 kcal · protein 19.3g · carbohydrate 77.4g · fat 24g · sodium 532.7mg
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: Day-old rice is easier to stir-fry because the grains don’t clump together.
Tips: If the kimchi is very juicy, squeeze it lightly before adding so the rice doesn’t turn soggy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Soybean sprouts — 100 g
- Napa cabbage kimchi — 70 g
- Egg — 1 pc
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Gochujang (Korean chili paste) — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp