Lunch 🤖 AI Generated

Kimchi Fried Rice Wrap | Halal Seaweed Crispy

Crispy roasted seaweed wraps filled with spicy kimchi fried rice, halal chicken, and fresh vegetables—delivering bold Korean-inspired flavor with 40% fewer calories. This Fat Switch version swaps butter for spray oil and uses cauliflower rice to slash calories while keeping every bite satisfying and crunchy.

20m

Prep Time

15m

Cook Time

Servings

348

Calories

28g

Protein

🛒 Ingredients

✓ 1 cup cooked white jasmine rice
✓ 1 cup riced cauliflower (fresh or frozen)
✓ 200g halal diced chicken breast
✓ 1 cup kimchi (chopped), plus 2 tbsp kimchi juice
✓ 4 sheets roasted seaweed nori (for wrapping)
✓ Cooking spray (5 pumps)
✓ 1 tsp sesame oil
✓ 1 tbsp low-sodium soy sauce

👨‍🍳 Instructions

1. Prep the Base Rice Mix: In a medium bowl, combine cooked white rice and riced cauliflower. Gently fluff with a fork to ensure even distribution. Set aside.

2. Cook the Protein: Heat a large non-stick wok or skillet over medium-high heat. Apply cooking spray (3 pumps). Add diced chicken breast and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

3. Build the Fried Rice: Return wok to medium-high heat, apply remaining cooking spray (2 pumps). Add rice-cauliflower mix and stir-fry for 2–3 minutes until heated through and lightly crisped at the edges.

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4. Add Kimchi & Seasonings: Stir in chopped kimchi, kimchi juice, cooked chicken, soy sauce, gochujang, and sesame oil. Toss continuously for 2 minutes until all ingredients are evenly coated and fragrant. Taste and adjust seasoning if needed.

5. Prepare the Vegetable Mix: In a small bowl, combine shredded carrot, diced cucumber, sliced spring onion, and rice vinegar. Toss lightly and set aside as your fresh topping.

6. Assemble the Wraps: Place one nori sheet shiny-side down on a clean surface. Spoon 1/4 of the fried rice mixture onto the lower third of the seaweed sheet, leaving 1-inch borders on sides.

7. Layer Fresh Toppings: Top the rice filling with a small handful of the vegetable mix. Sprinkle sesame seeds across the vegetables.

8. Roll Tightly: Fold the bottom edge of nori over the filling and roll upward tightly, using a damp finger to seal the top edge. Repeat for the second wrap.

9. Final Toast (Optional): For extra crispiness, lightly apply cooking spray to seam-side of each roll and toast in the dry skillet over medium heat for 30 seconds per side.

10. Serve Immediately: Cut each wrap in half diagonally if desired, or serve whole. Serve with extra kimchi on the side and sriracha or gochujang mayo for dipping.

📊 Nutrition per Serving

Calories348 kcal

Protein28g

Carbohydrates42g

Fat8g

Fiber5g

🏷️ Tags

#halal kimchi fried rice#low-calorie Korean lunch#seaweed wrap recipe

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