Scallion Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made by stir-frying well-fermented scallion kimchi with rice until fluffy, then serving it with an egg.
This one-bowl meal is made by stir-frying well-fermented scallion kimchi with rice until fluffy, then serving it with an egg. The tangy kimchi, peppery scallions, and soft egg go beautifully together. It’s a great choice for a quick lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 332g serving): 488 kcal · protein 14g · carbohydrate 70.5g · fat 15.2g · sodium 69.6mg
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: If there’s a lot of kimchi juice, drain the scallion kimchi and stir-fry it first so the rice doesn’t turn mushy. Taste before adjusting the seasoning.
Tips: Break up any clumps in cold rice before cooking so it fries evenly in the pan.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Ripe green onion kimchi — 60 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp