Fried Rice The Korean Way Recipe By Tasty Food

KIMCHI FRIED RICE

Steps:

• On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
• Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
• Add the Kimchi and stir until 80% of it is cooked.
• (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
• Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
• Add the sesame oil and mix them well. Remove from the heat.
• Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

FRIED RICE RECIPE BY TASTY

Steps:

• Boil the rice in stock/broth and season ass desired.
• Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
• While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
• When veggies are done, remove from the pan and put in a separate bowl.
• Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
• Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
• Serve warm.

CHICKEN FRIED RICE RECIPE BY TASTY

Steps:

• In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
• Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
• Serve with a sprinkle of sesame seeds and green onion.
• Enjoy!

KOREAN " OMA" FRIED RICE WITH EGG TOPPING

Steps:

• Rice:.
• In pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose. Cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
• Add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat. Mound it on a plate and place to the side.
• Egg Topping:.
• Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
• On low heat slowly put beaten eggs in pan. Cook like you would an omelet without folding (nice and happy, flat eggy) Make sure it is thoroughly cooked.
• When egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil. Sesame oil has more healthy benefits when it's not cooked.
• Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
• Salt and pepper to taste and eat up while hot!
• My dad and brother would of course cover this all with ketchup if it didn't have the kimchee while my mom would use her hot pepper paste. I just liked mine plain.
• =P.
• You can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.

KOREAN-STYLE FRIED RICE

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.

CHEESY VOLCANO FRIED RICE RECIPE BY TASTY

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3-5 minutes.
• Add the garlic and green onions to the center and cook until fragrant, 1-2 minutes.
• Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.
• In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
• Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3-4 minutes.
• Transfer the rice mixture to a deep bowl and press down with spatula to compact.
• Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.
• In a large liquid measuring cup, whisk together the eggs.
• Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.
• Garnish with more scallions if desired.
• Enjoy!

KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)

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.

ROMI'S DELICIOUS KOREAN KIMCHI FRIED RICE

Steps:

• Heat wok/stir-fry pan.
• Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
• Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
• Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
• Stir in rice and mix well.
• Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
• Season with salt and red pepper to taste.