Kimchi Fried Rice
Kimchi fried rice, or kimchi bokkeumbap, is a beloved Korean dish made by stir-frying cooked rice with fermented kimchi, often along with pork, eggs, and vegetables. It's a classic comfort food that transforms leftover rice and aged kimchi into a flavorful, savory meal with a tangy, spicy kick.
🍳 View the full Kimchi Fried Rice recipe →
🍽️ Nutrition at a glance
This dish is primarily a high-carb meal from the rice, with moderate protein from eggs or meat, and fat from cooking oil. It provides probiotics from the kimchi, along with vitamins like vitamin K and C, and typically ranges from 400-600 calories per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 65 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Potassium | 350 mg |
| Iron | 3.5 mg |
| Vitamin A | 250 IU |
| Vitamin C | 15 mg |
| Calcium | 60 mg |
| Magnesium | 40 mg |
| Phosphorus | 150 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of Korean resourcefulness, turning simple leftovers into a satisfying dish, and nutritionally, the fermentation process of kimchi adds beneficial gut-healthy probiotics not found in most fried rice variations.
🍽️ Related dishes
AI estimate may be inaccurate · Terms