Kimchi Fried Rice with Fried Egg and Sesame
By Joe
Source: Serious Eats — Nick Kindelsperger, Kimchi Fried Rice.
A kimchi fried rice recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Pour of the oil into a (2 tablespoons) big skillet or wok and turn the heat to mid-sized. Tip in the kimchi when oil starts to shimmer. Cook, mixing now and then, till the kimchi is heated through, around 2 minutes. Tip in the butter and the red pepper paste. Mix well till both are incorporated. Tip in the rice, breaking up any clumps using a wooden spoon. Mix till it is uniformly mixed in with the kimchi. Tip the sesame oil upon top of this mixture. Spread the rice plus kimchi out as much as possible so it sits level, and let cook for a few minutes till it gets a little crunchy on the bottom. Turn off the heat, plus share the mixture between four bowls. Pour the leftover one tablespoon of oil in a nonstick skillet set over a medium-high flame. Crack in the eggs, cover the skillet, and cook till the whites have set when shimmering. Use a spatula plus set one egg on top of every bowl of rice when each is done. Garnish with the crushed seaweed, spring onions, and black pepper. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 318 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 509 kcal |
| Protein | 13.2 g |
| Carbohydrate | 60.9 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 23.6 g |
| of which saturates | 5.9 g |
| Fibre | 4.3 g |
| Salt | 2.21 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
