KOREAN-STYLE FRIED RICE
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
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
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
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
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
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)
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
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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