Lotus Root Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with finely chopped lotus root and kimchi.
This one-bowl dish is made by stir-frying rice with finely chopped lotus root and kimchi. The crisp texture of the lotus root complements kimchi’s tangy, spicy flavor. It’s a great choice for a quick lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 397g serving): 583.2 kcal · protein 9.3g · carbohydrate 85.4g · fat 21.3g · sodium 289.3mg
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: Day-old rice is easier to stir-fry because the grains stay separate.
Tips: If the kimchi is quite salty, leave out its juice and adjust the seasoning after tasting.
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Ingredients (1 serving)
- Rice — 1 bowl
- Lotus root — 60 g
- Napa cabbage kimchi — 50 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp