Kimchi Fried Rice
Kimchi Fried Rice is an easy way to whip up a flavourful meal using leftover rice. Korean fermented napa cabbage (known as kimchi) revives day-old rice with a little spice and tang.
Servings 4
Calories 485kcal
Ingredients
- 2 C day-old cooked rice
- ½ C kimchi chopped
- 1 teaspoon soy sauce
- 1 tablespoon avocado oil
Garnish:
- 4 fried eggs
- 1 tablespoon sesame oil
- 2 green onions chopped
- sesame seeds
- seaweed (nori) cut into strips
Instructions
- Heat up a wok or large frying pan.
- Heat 1 tablespoon of avocado oil in the pan.
- Add the rice to the pan and stir fry over high heat, until all the grains of rice are broken up and coated with oil.
- Add in the garlic and fry for a minute before adding in the chopped kimchi.
- Season the rice with soy sauce.
- Remove from heat.
- Drizzle with toasted sesame oil.
- Add a fried egg and garnish with green onions, sesame seeds, and seaweed (nori).
- Serve immediately.
Nutrition
Calories: 485kcal | Carbohydrates: 79g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 153mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg