Fried Rice with Pollock Roe and Kimchi recipe - ingredients, nutrition and when to eat it
This fried rice combines the popping texture of pollock roe with the tangy flavor of kimchi.
This fried rice combines the popping texture of pollock roe with the tangy flavor of kimchi. Adding an egg mellows its savory richness, making it perfect for lunch, a filling dinner, or a late-night snack.
Rice bowls · 15 minutes to cook
Nutrition (per 383g serving): 519.5 kcal · protein 20.4g · carbohydrate 76.2g · fat 12.9g · sodium 987.6mg
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: Use rice that has cooled slightly rather than hot rice so it clumps less in the pan.
Tips: Add the salted pollock roe after the kimchi is cooked, as frying it for too long can make the roe firm.
Tips: The kimchi and salted pollock roe are already seasoned, so taste the rice before deciding whether to add soy sauce or salt.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Salted pollock roe — 30 g
- Napa cabbage kimchi — 70 g
- Egg — 1 pc
- Green onion — 10 g
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp