Korean kimchi fried rice with pancetta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh & Ready

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Korean kimchi fried rice with pancetta

Gluten-Free, Dairy-Free

2 Servings, 530 Calories/Serving

4–5 Minutes

40–45 Minutes (Conventional oven)

9–10 Minutes (Microwave oven)

Before we toss in the usual fried rice stuff (cooked rice, egg, ginger, garlic), we sauté some Mother-in-Law’s kimchi, which gives the whole dish a warm, tangy glow. 

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Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • Brown rice
  • Organic eggs
  • Pancetta
  • Organic edamame
  • Sunbasket chicken stock
  • Organic onion
  • Kimchi
  • Organic bell pepper
  • Gluten-free tamari
  • Toasted sesame oil
  • Organic garlic
  • Organic ginger
  • Kimchi chile flakes
  • Black pepper

Nutrition per serving

Calories: 530, Protein: 25g (50% DV), Fiber: 6g (24% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g (45% DV), Cholesterol: 230mg (77% DV), Sodium: 1390mg (58% DV), Carbohydrates: 48g (16% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

This meal was delivered fresh (never frozen). Our chefs think it cooks up best in the microwave. If you need to freeze your meal for cooking later, that works too. 

  • Conventional oven | 40–45 minutes (fresh) or 55–70 minutes (frozen)

Heat the oven to 425°F. 

Remove the plastic from the tray and cover with foil. 

Fresh: Bake for 20 minutes. Stir, re-cover, and bake for 20 to 25 minutes more, or until heated through. 

Frozen: Bake for 30 minutes. Stir, re-cover, and bake for 25 to 40 minutes more, or until heated through.

 

  • Microwave oven  | 9–10 minutes (fresh) or 12–14 minutes (frozen)

Remove the plastic from the tray and place a damp paper towel over the top. 

Fresh: Microwave for 4 minutes. Stir, re-cover, and microwave for 5 to 6 minutes more, or until heated through.

Frozen: Microwave for 8 minutes. Stir, re-cover, and microwave for 4 to 6 minutes more, or until heated through. 

 

  • Stovetop  | 4–5 minutes (fresh)

Fresh: Remove the plastic from the tray. In a large frying pan over medium heat, warm 2 tablespoons neutral oil (from your pantry) until hot but not smoking. Add the kimchi fried rice and cook, stirring frequently, for 4 to 5 minutes, or until heated through.

Serve

Season the kimchi fried rice to taste with salt and pepper. Transfer to individual bowls and serve. 

Ovens may vary. Per USDA recommendations, heat to at least 165°F.  Do not expose tray to open flame or direct contact with heating element.