Tastes Better From Scratch · by Lauren Allen★ 4.9 (11)
Kimchi Fried Rice
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 7%
CARBS 30G65% OF CAL
1G FIBER28G OTHER1G TOTAL SUGAR
FAT 6G27% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, flavorful Korean-style fried rice made with kimchi, soy sauce, and gochujang. Can be eaten as-is or topped with a fried egg or chicken for added protein.
mainkoreangrain bowl🍳 skillet🍜 wokdairy freeveganvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cold, leftover cooked white rice
- 1 1/2 Tablespoons oil
- 1/2 cup chopped onion
- 2 cloves garlic (, minced)
- 1/2 cup kimchi* (, chopped + 1 tablespoon kimchi juice)
- 1-2 Tablespoons low-sodium soy sauce (, or more, to taste)
- 1/4 teaspoon sesame oil
- salt and freshly ground black pepper (, to taste)
- 2 green onions (, chopped)
- gochujang, for spice (, optional)
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 7%
CARBS 30G65% OF CAL
1G FIBER28G OTHER1G TOTAL SUGAR
FAT 6G27% OF CAL
0G SAT5G 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
- 5m
- Sodium
- 505mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 18mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.