Salmon Kimchi Fried Rice Salad recipe - ingredients, nutrition and when to eat it
This bowl combines savory salmon and tangy, spicy kimchi fried rice with lettuce and egg.
This bowl combines savory salmon and tangy, spicy kimchi fried rice with lettuce and egg. Hearty rice and crisp vegetables make it a good choice for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 418g serving): 646.3 kcal · protein 28.2g · carbohydrate 57.4g · fat 31.2g · sodium 483.8mg
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 kimchi tastes too salty, rinse it briefly with water and squeeze it dry before stir-frying.
Tips: If the rice is clumped together, break it up with a spatula before cooking so it mixes evenly in the pan.
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Ingredients (1 serving)
- Salmon — 100 g
- Cooked rice — 0.8 cup
- Napa cabbage kimchi — 0.5 cup
- Lettuce — 4 sheet
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp