Kimchi Egg Rice

Name: Kimchi Egg Rice
Yield: 280 g
Ingredients: Brewed Soy Sauce 501 10 g; Sesame Oil 5 spoon; Napa Cabbage Kimchi 80 side dish bowl; White Rice 130 g; Fresh Egg 55 egg

352 kcal

#Kimchi Egg Rice #Kimchi Fried Rice #Egg Dish #One-bowl Meal #Simple Cooking #Easy Cooking #Home Meal #Breakfast Menu #Korean Food

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Ingredients

Main ingredients

Brewed Soy Sauce 501 10 g
Sesame Oil 0.5 spoon
Napa Cabbage Kimchi 2 side dish bowl
White Rice 130 g
Fresh Egg 1 egg

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 49.98 g 57%

Protein 12.63 g 14%

Fat 10.91 g 28%

Serving size 280g

Cooking steps

1

Finely chop the kimchi.
2

Beat the eggs and prepare them.
3

Heat oil in a pan and stir-fry the kimchi.
4

Add the rice and stir-fry together.
5

Pour in the beaten eggs and quickly stir while frying.
6

Taste and season with salt or soy sauce as needed.
7

Serve in a bowl.

Kimchi Egg Rice

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