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Picture of Kimchi and Green Onion Fried Rice with Chive Spoon Sauce
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 805 kcal 40 %
  • Fat 30 g 46 %
  • Saturated 2 g 12 %
  • Carbs 119 g 40 %
  • Fiber 21 g 85 %
  • Protein 20 g 40 %
  • Cholesterol 0 mg 0 %
  • Sodium 2323 mg 97 %
  • Calcium 327 mg 33 %
  • Magnesium 182 mg 43 %
  • Potassium 3695 mg 79 %
  • Iron 9 mg 48 %
  • Zinc 3 mg 30 %
  • Phosphorus 411 mg 59 %
  • Vitamin A 203 µg 23 %
  • Vitamin C 185 mg 206 %
  • Thiamin (B1) 1 mg 60 %
  • Riboflavin (B2) 0 mg 38 %
  • Niacin (B3) 8 mg 48 %
  • Vitamin B6 1 mg 96 %
  • Folate equivalent (total) 508 µg 127 %
  • Vitamin B12 0 µg 4 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 44 %
  • Vitamin K 693 µg 578 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi and Green Onion Fried Rice with Chive Spoon Sauce

Ingredients

  • Chive Spoon Over Sauce
  • 1/2 cup roughly chopped fresh chives
  • 1-2 fresno peppers - seeded (1 for less heat 2 for more - guess which way I went?) - if you can't get Fresnos you can use jalapenos (less heat) or serranos (more heat)
  • 2 tablespoons lime juice (about 1 lime worth)
  • 1 tablespoon fish sauce
  • 1 teaspoon agave syrup (use less if you sub honey, which is sweeter)
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh cilantro
  • Kimchi and Green Onion Fried Rice
  • 1 pint kimchi - drained and roughly chopped
  • 1 cup cooked white rice
  • 1 cup sliced white or yellow onion
  • 1/2 cup green peas - fresh if you can find them, frozen if not
  • 2 tablespoons grape seed or other neutral oil
  • 1 cup chopped green onion - green and pale green only
  • 1 pinch salt

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