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korean

Kimchi Fried Rice with Egg

This stir-fried dish pairs cooked white rice with kimchi, egg and neutral cooking oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
83 g Carbohydrates
28 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 230g cooked white rice 299 kcal
  • 140g kimchi 49 kcal
  • 50g egg 72 kcal
  • 12g neutral cooking oil 106 kcal
  • 18g gochujang 37 kcal
  • 10g soy sauce 7 kcal
  • 20g scallion 7 kcal
  • 8g toasted sesame oil 71 kcal

Cooking instructions

  1. kimchineutral cooking oil
    Heat a skillet over medium-high heat. Add neutral oil and saute kimchi 2 to 3 minutes until fragrant.
  2. gochujang
    Stir in gochujang and cook 30 seconds to bloom.
  3. cooked white rice
    Add cooked rice and break up clumps. Stir-fry 3 to 4 minutes until hot and lightly crisped in spots.
  4. soy saucescallion
    Drizzle in soy sauce and toss. Add scallion and cook 30 seconds.
  5. cooked white riceegg
    In a small nonstick pan, fry the egg to your liking (or fry in the same pan by pushing rice to the side).
  6. cooked white riceeggtoasted sesame oil
    Top the fried rice with the egg and finish with toasted sesame oil. Serve immediately.

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