The Perfect Korean Style Fried Rice Recipes

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KOREAN-STYLE FRIED RICE



Korean-style fried rice image

This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice - it's full of iron too

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 10

3 tbsp sesame oil
350g rump steak
250g mushrooms (we used chestnut), sliced
3 garlic cloves , thinly sliced
200g beansprouts
2 tbsp soy sauce
1 tbsp chilli sauce (we used sriracha), plus extra to serve
500g cooked rice (200g/7oz uncooked)
bunch spring onions , sliced
4 eggs

Steps:

  • Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
  • Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
  • Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium

KOREAN-STYLE FRIED RICE



Korean-Style Fried Rice image

Two of my roommates are Korean, so I threw this fried rice together for dinner. They loved it and it was so easy to make. Add a fried egg on top, if you like.

Provided by DieKartoffel

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 6

Number Of Ingredients 8

3 tablespoons vegetable oil
4 cloves garlic, chopped
4 ½ cups cooked jasmine rice
1 (12.5 fl oz) can chicken chunks, drained
1 cup chopped kimchi
1 ½ tablespoons soy sauce
ground black pepper to taste
2 tablespoons sesame oil

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
  • Remove from heat and drizzle sesame oil on top.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 35.5 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 0.9 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 686.4 mg, Sugar 0.5 g

THE PERFECT KOREAN-STYLE FRIED RICE



The Perfect Korean-Style Fried Rice image

This is the best Korean rice recipe to use for chicken fried rice. Make the day before, as chilling overnight makes it more suitable. For lower sodium, reduce to 1/2 teaspoon salt. The garlic salt gives it a little zest, and the soy sauce for water substitution gives it a nice zing.

Provided by Deacon W

Time 9h

Yield 4

Number Of Ingredients 5

2 cups soy sauce
1 cup instant rice
1 teaspoon salt
¼ teaspoon garlic salt
¼ teaspoon ground black pepper

Steps:

  • Bring soy sauce to a rolling boil in a pot with a tight-fitting lid. Add rice, reduce heat to the lowest setting, cover, and cook until rice is tender, about 45 minutes. Remove from heat; do not remove the lid. Allow to rest for 10 minutes. Stir in salt, garlic salt, and black pepper. Cover and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 29.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 9.9 g, Sodium 7912.4 mg, Sugar 2.2 g

KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)



Korean Style Fried Rice With Chicken and Kimchee (Pokkunbap) image

Fried rice,Korean style.It's important to use leftover rice-fresh warm rice is too sticky.This is the perfect use for brown rice as it is drier and has a nutty flavor that goes well in this recipe.Make sure your wok or pan is very hot and don't forget to stir!From Growing Up In A Korean Kitchen.

Provided by strangelittlebeast

Categories     Short Grain Rice

Time 42m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 20

6 cups cooked short-grain rice (brown or white)
6 ounces raw chicken breasts, chopped into bite sized pieces
1 tablespoon korean rice wine
1 garlic clove, peeled, and minced
2 green onions, sliced thinly
1/2 tablespoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
2 tablespoons walnut pieces
2 tablespoons oil
8 ounces medium firm tofu, cubed
1/2 lb napa cabbage, washed and thinly sliced
1/2 lb soybean mixed sprouts
6 ounces oyster mushrooms, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped
1 cup cabbage, kimchee drained of liquid and chopped
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 green onion, thinly sliced

Steps:

  • Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
  • Wash,chop,and mince all ingredients,.
  • Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
  • Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
  • add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
  • Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
  • remove to a serving platter and garnish.

Nutrition Facts : Calories 713.9, Fat 13.9, SaturatedFat 2.3, Cholesterol 13.6, Sodium 173.8, Carbohydrate 126, Fiber 6.6, Sugar 2.9, Protein 19.2

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