My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (82)
Kimchi Fried Rice
NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 23%
CARBS 47G42% OF CAL
2G FIBER1G SUGAR44G OTHER
FAT 23G47% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Korean fried rice made with kimchi, bacon, mushrooms, and egg, finished with sesame oil and nori. Spicy, savory, and deeply flavored, ready in 15 minutes.
mainkoreanstir fryporkeggs🔥 oven🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 cup kimchi ((*see note), cut into thumbnail size pieces)
- 150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
- 1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
- 3 cups steamed short grain rice
- 4 x-large eggs (cooked sunny side up or per your preference)
- 1/2 tsp minced garlic
- 1/4 cup Kimchi juice ((*see note) – this liquid is from the bottom of the kimchi container)
- 1/2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds (to garnish)
- 1/2 stalk green onion (to garnish, thinly sliced (optional))
- roasted seasoned seaweed (, shredded (optional))
At a glance
PER SERVING · TIME 15M
CAL 22%·PRO 23%
CARBS 47G42% OF CAL
2G FIBER1G SUGAR44G OTHER
FAT 23G47% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 501mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 297mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.