Cabbage Tomato Kimchi Fried Rice

Name: Cabbage Tomato Kimchi Fried Rice
Yield: 395.5 g
Ingredients: olive oil 10 spoon; mixed grain rice with lentils 40.5 serving; tomato 120 piece; baechu kimchi (napa cabbage kimchi) 40 side dish bowl; raw cabbage 125 g; better me original chicken breast 55 g; Raon brown rice oil 5 ml

382 kcal

#diet #low calorie #vegan

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Ingredients

Main ingredients

olive oil 1 spoon
mixed grain rice with lentils 0.5 serving
tomato 1 piece
baechu kimchi (napa cabbage kimchi) 1 side dish bowl
raw cabbage 125 g
better me original chicken breast 55 g

Seasonings/Sauce

Raon brown rice oil 5 ml

Nutrition summary

Carbohydrates 33.15 g 35%

Protein 23 g 24%

Fat 17.04 g 41%

Serving size 395.5g

Cooking steps

1

Chop the cabbage and tomato into small pieces.
2

Cut the kimchi into bite-sized pieces.
3

Heat cooking oil in a pan and stir-fry the cabbage first.
4

Add the tomato and kimchi, and stir-fry together.
5

Add the rice and mix well while stir-frying.
6

Season with salt and pepper to taste.

Cabbage Tomato Kimchi Fried Rice

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