Budget Bytes · by Beth Moncel★ 4.2 (15)
Kimchi Fried Rice
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 18%
CARBS 58G74% OF CAL
3G FIBER54G OTHER2G TOTAL SUGAR
FAT 4G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy, spicy fried rice loaded with kimchi, broccoli, carrots, and egg. A quick weeknight dinner that uses up pantry scraps and leftover vegetables.
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View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 inch broccoli stem (optional)* ($0.76)
- 1 carrot ($0.12)
- 4 green onions ($0.43)
- 1 cup kimchi** plus 2-4 Tbsp kimchi juice ($2.00)
- 2 large eggs ($1.34)
- 2 Tbsp light cooking oil ($0.08)
- 4 cups cooked, day-old rice ($0.75)
- 1 Tbsp soy sauce ($0.05)
- 1 tsp toasted sesame oil ($0.10)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 18%
CARBS 58G74% OF CAL
3G FIBER54G OTHER2G TOTAL SUGAR
FAT 4G12% OF CAL
1G SAT3G 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
- 10m
- Cook
- 20m
- Sodium
- 523mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.