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2 Serves
73 Mins
11 g
121 g
24 g
Heat the vegetable oil in a wok over medium-high heat.
Ingredients, vitamins, and health benefits
Vegetable Oil
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SaudiVitamin K
58 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
67 µg / 400 µgCalcium
68 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
1598 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
114 gAlcohol
0 g
Add the kimchi to the wok and stir-fry until fragrant and slightly softened.
Incorporate the cooked jasmine rice into the wok, breaking up any clumps with a spatula, and toast the grains for several minutes.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the wok, and simmer the rice until the liquid is absorbed.
Remove from heat and let the fried rice stand covered to steam and finish cooking.
Vegetable Broth
Kimchi
Cooked Jasmine Rice
Vitamin A
48 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
58 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
67 µg / 400 µgCalcium
68 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34
g38
g33
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Nigerian
BangladeshiZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g