Kimchi Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked rice crisped up in a skillet with sautéed vegetables, kimchi, eggs, and a savory umami sauce. This flavor-packed Korean dish brings tangy, spicy heat and satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup short-grained white rice
- 2 cups water
- ½ teaspoon sea salt
- 1 tablespoon butter
- 2 eggs
- 3 tablespoons avocado oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- ¼ cup kimchi juice
- 1 teaspoon soy sauce
- 1 teaspoon sweet chili sauce
- 2 teaspoons toasted sesame oil
- 1¼ cup kimchi (drained and sliced (if the pieces of fermented vegetables are on the larger side))
- Nori (sliced into strips, for garnish)
- sliced green onions (green parts only, for garnish)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 463mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.