Grammy's Kitchen · Fried Rice · Kimchi Fried Rice
One of 120 fried rice recipes we measured
from www.budgetbytes.com
15 cooks on www.budgetbytes.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 495% | 27% |
| aromatics | 81% | 29% |
| egg | 14% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 6 inch broccoli stem (optional)* ($0.76) |
| 61 g | 1 carrot ($0.12) |
| 600 g | 4 green onions ($0.43) |
| 1 cup kimchi** plus 2-4 Tbsp kimchi juice ($2.00) | |
| 100 g | 2 large eggs ($1.34) |
| 27 g | 2 Tbsp light cooking oil ($0.08) |
| 740 g | 4 cups cooked, day-old rice ($0.75) |
| 16 g | 1 Tbsp soy sauce ($0.05) |
| 4 g | 1 tsp toasted sesame oil ($0.10) |
Method: 6 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have a "broth bag" in my freezer where I throw veggie-scraps, and kale stems go in there. I use it to make homemade veggie brother for blended soups (potato soup, broccoli soup, cream of anything soup), or as a base for homemade enchilada sauce. My broth ba” — a cook, 5.0★
“I kid you not - I have had this almost every day for lunch for several years! I do make my own kimchi (I like it really spicy and not as boozy tasting as I have tasted in jarred) and honestly I skip the "fried" part, LOL! It's quick and easy and tastes AMAZI” — a cook, 5.0★