Winter Oyster and Kimchi Fried Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features rice stir-fried with oysters and kimchi, served with egg. The oysters’ briny aroma pairs beautifully with the tangy, spicy kimchi.
This lunchbox features rice stir-fried with oysters and kimchi, served with egg. The oysters’ briny aroma pairs beautifully with the tangy, spicy kimchi. It makes a warming winter lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 471.7g serving): 686.4 kcal · protein 24.4g · carbohydrate 78.7g · fat 27.2g · sodium 963.4mg
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: Oysters can become tough if cooked too long, so cook them briefly before adding the rice.
Tips: If you’re packing this for lunch, cook the fried rice and egg thoroughly, let them cool, and pack them in an airtight container.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Oysters — 100 g
- Napa cabbage kimchi — 0.5 cup
- Egg — 1 pc
- Green onion — 2 Tbsp
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Ground black pepper — 0.1 tsp