Korean Kimchi and Shrimp Fried Rice Burrito recipe - ingredients, nutrition and when to eat it
A Korean-inspired fusion dish made by stir-frying kimchi and shrimp, mixing them with rice, and wrapping everything in a tortilla.
A Korean-inspired fusion dish made by stir-frying kimchi and shrimp, mixing them with rice, and wrapping everything in a tortilla. Tangy, spicy kimchi goes well with plump shrimp, and it’s easy to hold and eat, making it great for a packed lunch.
World cuisine · 20 minutes to cook
Nutrition (per 397g serving): 566.9 kcal · protein 23.8g · carbohydrate 83.2g · fat 13.5g · sodium 764.2mg
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: Squeeze the kimchi lightly before stir-frying to keep the tortilla from getting soggy.
Tips: Place the fried rice in a long strip down the center of the tortilla, fold in both sides, then roll it up to keep the filling in place.
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Ingredients (1 serving)
- Cooked rice — 150 g
- Napa cabbage kimchi — 0.5 cup
- Shrimp — 70 g
- Tortilla — 1 sheet
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp