Kimchi Fried Rice With Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kimchi fried rice with shrimp combines brown rice, vegetables, shrimp, and Korean chili paste for a flavorful, protein-rich meal. Quick to prepare and satisfying, it works well for weeknight dinners or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 7 oz cooked shrimp (about 200-210 grams. See notes!)
- 1 tablespoon olive oil
- ½ onion (medium, finely chopped)
- ½ carrot (large, finely chopped (about 1 cup))
- 12 green bell pepper (large, finely chopped (about 1 cup))
- 2 cloves garlic (large, minced or chopped)
- 1 teaspoon grated ginger
- 2 teaspoons sesame oil
- ⅓ cup kimchi (roughly chopped)
- 1 tablespoon Gonchuan Korean chili paste
- 1.5 tablespoons soy sauce or Tamari
- 1.5 cups brown rice (cooked)
- 1 teaspoon sesame seeds
- 1 green onion (chopped)
- ¼ cup frozen baby peas (defrosted in hot water)
- ½ cup sliced cucumber
At a glance
PER SERVING · TIME 20M
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
- 10m
- Sodium
- 1067mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1954mg
- Calcium
- 226mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1067MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.