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Picture of Shrimp and Kimchi Fried Rice
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2701 kcal 135 %
  • Fat 33 g 51 %
  • Saturated 5 g 26 %
  • Carbs 487 g 162 %
  • Fiber 9 g 36 %
  • Protein 100 g 200 %
  • Cholesterol 551 mg 184 %
  • Sodium 2622 mg 109 %
  • Calcium 374 mg 37 %
  • Magnesium 350 mg 83 %
  • Potassium 3030 mg 64 %
  • Iron 10 mg 55 %
  • Zinc 12 mg 108 %
  • Phosphorus 1391 mg 199 %
  • Vitamin A 113 µg 13 %
  • Vitamin C 10 mg 11 %
  • Thiamin (B1) 1 mg 43 %
  • Riboflavin (B2) 1 mg 56 %
  • Niacin (B3) 10 mg 64 %
  • Vitamin B6 1 mg 94 %
  • Folate equivalent (total) 195 µg 49 %
  • Vitamin B12 0 µg 19 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 3 mg 23 %
  • Vitamin K 292 µg 243 %

* 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.

Shrimp and Kimchi Fried Rice

Ingredients

  • 1/2 pound shrimp cleaned and deveined
  • Salt and pepper
  • 1 tablespoon oil
  • 1 cup kimchi
  • 3 cups steamed day old short- or medium-grain rice white or brown
  • 1/4 cup kimchi juice
  • 1 to 2 tablespoons *gochujang more or less to taste
  • 1 1/2 teaspoons soy or tamari sauce
  • 1 to 2 teaspoons toasted sesame oil more or less to taste
  • 1 scallion thinly sliced
  • 1 sheet toasted nori cut into thin strips
  • Toasted sesame seeds for garnish
  • Sunny side up egg for serving
  • Sriracha or sambal for serving

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