Kimchi Fried Rice
Kimchi Fried Rice FTW! Cauliflower rice, frozen peas and carrots, fresh garlic and ginger, soy sauce, chili paste, a forkful of kimchi, and finished with a runny yolk waterfall. A new kind of comfort food.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
5 servings
- a swish of oil
- 2 cloves garlic, minced
- a spoonful of fresh crushed ginger
- 2 -3 cups leftover cooked rice or cauliflower rice
- 2 cups frozen peas and carrots
- 1 cup kimchi (more or less to taste)
- 2 tablespoons soy sauce (more to taste)
- 3 beaten eggs
- 1 -2 tablespoons chili paste or sriracha for topping
- sesame oil and/or sesame seeds for topping
Steps
-
Heat the oil in a large skillet over medium high heat. Saute the garlic and ginger until fragrant.
-
Add the rice, peas and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling.
-
Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.
-
Serve with chili paste, sesame oil, sesame seeds, green onions, whatevs kinda thing you like.
Nutrition Facts (per serving)
122
kkal
Protein
7.6g
(30%)
Carbs
11.2g
(45%)
Fat
6.2g
(25%)
Macronutrients
Calories1226% DV
Protein7.6g15% DV
Carbs11.2g4% DV
Fat6.2g10% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 7.000
Per Serving
Rp 1.400/serving
🏠 Save ~Rp 14.000 compared to buying!
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| a swish of oil | - | - | - |
| garlic | 2 cloves | - | - |
| a spoonful of fresh crushed ginger | - | - | - |
| -3 cups leftover cooked rice or cauliflower rice | 2 | - | - |
| frozen peas and carrots | 2 cups | Rp 35.000/kg | Rp 7.000 |
| kimchi | 1 cup | - | - |
| soy sauce | 2 tablespoons | - | - |
| beaten eggs | 3 | - | - |
| -2 tablespoons chili paste or sriracha for topping | 1 | - | - |
| sesame oil and/or sesame seeds for topping | - | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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