Kimchi Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pan kimchi fried rice with gochujang sauce, day-old rice, and kimchi that turns simple ingredients into a satisfying meal. Ready in 15 minutes, it's perfect for busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons vegetable oil (, divided )
- 1 cup kimchi (, chopped)
- 1/2 yellow onion (, large diced)
- 2 green onions (, bias sliced, greens & whites separated)
- 3 cups leftover cooked rice ((*Footnote 1))
- 1 cup frozen vegetables
- 1 teaspoon sesame oil
- Fried egg ((optional))
- Shredded crispy seaweed sheet ((optional))
- 1/4 cup kimchi juice
- 1 tablespoon gochujang
- 2 teaspoons sesame oil
- 1/2 teaspoon soy sauce
- 1/2 to 1 teaspoon sugar ((Optional) (*Footnote 2))
At a glance
PER SERVING · TIME 15M
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
- 5m
- Sodium
- 1518mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 81mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1518MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.