This Kimchi Fried Rice Salad Bowl is a perfect balance of spicy, savory, and fresh flavors. The vivid colors and textures of the ingredients make it as visually appealing as it is delicious. Not only does it satisfy your taste buds, but it's also a nutritious meal packed with vegetables and protein, making it ideal for a quick, healthy lunch or dinner. Enjoy this delightful fusion dish that's ready in just 20 minutes!
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- 2 cups cooked rice
- 1 cup kimchi, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 large eggs
- 1 cup mixed salad greens
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 2 green green onions, sliced
- 1/4 cup roasted seaweed, shredded
- 1 tablespoon sesame seeds
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chopped kimchi to the skillet and stir-fry for 2-3 minutes until fragrant.
- Add the cooked rice to the skillet, along with soy sauce, sesame oil, salt, and pepper. Stir well to combine and cook for another 3-4 minutes until everything is heated through.
- Push the rice to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked. Mix the eggs into the rice.
- Assemble the salad bowls by placing a bed of mixed salad greens in each bowl.
- Top the greens with the kimchi fried rice, shredded carrots, cucumber slices, green onions, and roasted seaweed.
- Drizzle gochujang over the top and sprinkle with sesame seeds.
- Serve immediately and enjoy!
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 60g | Protéines: 12g | Fat: 18g | Sucre: 5g