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Picture of Kimchi Fried Rice
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1659 kcal 83 %
  • Fat 69 g 106 %
  • Saturated 14 g 71 %
  • Carbs 183 g 61 %
  • Fiber 13 g 52 %
  • Protein 72 g 143 %
  • Cholesterol 318 mg 106 %
  • Sodium 2471 mg 103 %
  • Calcium 307 mg 31 %
  • Magnesium 187 mg 44 %
  • Potassium 2741 mg 58 %
  • Iron 13 mg 72 %
  • Zinc 8 mg 71 %
  • Phosphorus 839 mg 120 %
  • Vitamin A 267 µg 30 %
  • Vitamin C 32 mg 35 %
  • Thiamin (B1) 1 mg 96 %
  • Riboflavin (B2) 1 mg 60 %
  • Niacin (B3) 25 mg 157 %
  • Vitamin B6 2 mg 132 %
  • Folate equivalent (total) 740 µg 185 %
  • Vitamin B12 1 µg 45 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 7 mg 46 %
  • Vitamin K 521 µg 435 %

* 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 Fried Rice

Ingredients

  • 1 to 2 tablespoon canola or vegetable oil
  • 1/2 pound chicken or pork (cut into bite-size), or shrimp, optional
  • 4 to 5 scallions, whites only, finely sliced
  • 1 to 1 1/2 cup kimchi, chopped
  • 1 to 2 tablespoon gochujang (Korean chili paste)
  • 3 to 4 cups cooked rice
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 pinch salt, to taste
  • 1/2 bunch buchu (Korean garlic chives; called nira in Japanese), chopped in inch-long pieces
  • 1 fried egg (per person), to serve on top
  • 4 to 5 scallion greens, to garnish
  • Shredded seaweed, to garnish

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