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
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
KOREAN " OMA" FRIED RICE WITH EGG TOPPING
This is the rice my mom would make with leftovers. You can have any type of meat and vegetables you want inside but the special touch is the egg that is draped over the rice and specially seasoned. The measurements are all approximate. Back in the day we would use reserved bacon fat instead of or along with the sesame seed oil because it would add a lot of flavor but this option of course is not very healthy.
Provided by myhaiku
Categories White Rice
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1090, Fat 15.9, SaturatedFat 2.8, Cholesterol 124, Sodium 793.2, Carbohydrate 206.8, Fiber 8.4, Sugar 2.6, Protein 25.1
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
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