Corn and Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
Corn and kimchi fried rice is a one-pan meal made by stir-frying well-fermented kimchi and corn kernels with rice.
Corn and kimchi fried rice is a one-pan meal made by stir-frying well-fermented kimchi and corn kernels with rice. The kimchi’s tangy, spicy flavor goes nicely with the corn’s gentle sweetness and pop of texture. It’s a great choice for an easy lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 395g serving): 597.9 kcal · protein 10.3g · carbohydrate 86.6g · fat 22.1g · sodium 488.5mg
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 clumped together, break it up with a spatula before frying so it cooks evenly.
Tips: If the kimchi is very ripe and sour, add a little extra onion to mellow the flavor.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Corn — 3 Tbsp
- Onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Gochujang (Korean chili paste) — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp