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Kimchi Fried Rice (Kimchi Bok Eum Bap)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8391
Energy (kCal)1221.997
Carbohydrates (g)151.7759
Total fats (g)63.4326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in wok or good-sized frying pan. | 2. Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil! | 3. Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through. | 4. Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    kim chee 1/2 cup cut drained - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674
    korean fish cake 1 cut - - - -
    sesame seed 1 teaspoon 28.5 1.3095 0.8905 2.4
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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