Stir-Fried Rice with Wilted Salad (Kkanpunggi)

Name: Stir-Fried Rice with Wilted Salad (Kkanpunggi)
Yield: 323 g
Ingredients: HanKki TongSal Spicy Kkanpunggi Flavor 100 g; Pure Black Pepper 3 g; Saemine's Kitchen Rich Soy Sauce 5 ml; Boiled Egg 55 g; Brown Rice 60 g; Salad (without dressing) 100 g

Difficulty EASY 326 kcal

#Salad Utilization #Leftover Food Recipe #Fried Rice #Kkanpunggi #Home Cooking #Vegetable Dish #Refrigerator Recipe #One-Bowl Meal #Quick Recipe #Lunch Recommendation

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Ingredients

Main ingredients

HanKki TongSal Spicy Kkanpunggi Flavor 100 g
Pure Black Pepper 3 g
Saemine's Kitchen Rich Soy Sauce 5 ml
Boiled Egg 55 g
Brown Rice 60 g
Salad (without dressing) 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 36.26 g 45%

Protein 28.72 g 35%

Fat 7.27 g 20%

Serving size 323g

Cooking steps

1

Cut the wilted salad vegetables into bite-sized pieces.
2

Slice the onion, carrot, and green onion thinly.
3

Cut the Kkanpunggi (spicy garlic fried chicken) into bite-sized pieces.
4

In a pan, heat cooking oil and stir-fry green onion, onion, and carrot.
5

Add the wilted salad vegetables and rice, then stir-fry together.
6

Add the Kkanpunggi pieces and continue stir-frying.
7

Season with oyster sauce, soy sauce, and black pepper to taste.
8

Stir-fry until all ingredients are well mixed, then finish.

Stir-Fried Rice with Wilted Salad (Kkanpunggi)

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