Korean Style Fried Rice Recipes

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HOW TO MAKE EASY FRIED RICE



How to Make Easy Fried Rice image

Super easy fried rice recipe with bacon and frozen vegetables

Provided by Sue | My Korean Kitchen

Categories     Main

Time 20m

Number Of Ingredients 10

2 cups steamed rice (, cooled down - I used short grain rice but long grain rice should work as well.)
4 rindless bacon rashers ((100g, 3.5 ounces), thinly chopped)
150 g Frozen mixed vegetables ((5.3 ounces), thawed)
1 Tbsp soy sauce
1/2 Tbsp msg free oyster sauce (, can be substituted with soy sauce)
2 Tbsp green onion (, thinly sliced)
1 tsp sesame oil
Some cooking oil (- I used rice bran oil)
1 tsp toasted sesame seeds ((optional))
Fine sea salt (, to taste (optional) - Though I didn' use it.)

Steps:

  • Preheat a skillet/wok on medium high heat and once heated add a thin layer of cooking oil. Add the bacon and stir constantly until fully cooked (about 3 mins).
  • Add the vegetables and cook until tender (about 3 to 4 mins). Stir constantly. Reduce the heat to low. Add the soy sauce and oyster sauce and mix them well and quickly with the rest of ingredients in the skillet.
  • Add the rice and mix thoroughly with the rest of the ingredients in the skillet. Add the green onion, sesame oil and sesame seeds and mix them lightly with the rice. Serve.

Nutrition Facts : Calories 1114 kcal, ServingSize 1 serving

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

KIMCHI FRIED RICE



Kimchi Fried Rice image

Quick and easy Korean kimchi fried rice!

Provided by Sue | My Korean Kitchen

Categories     Rice

Time 15m

Number Of Ingredients 12

1 cup kimchi ((*see note), cut into thumbnail size pieces)
150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
3 cups steamed short grain rice
4 x-large eggs (cooked sunny side up or per your preference)
1/2 tsp minced garlic
1/4 cup Kimchi juice ((*see note) - this liquid is from the bottom of the kimchi container)
1/2 Tbsp sesame oil
1 Tbsp cooking oil
1 Tbsp toasted sesame seeds (to garnish)
1/2 stalk green onion (to garnish, thinly sliced (optional))
roasted seasoned seaweed (, shredded (optional))

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!

Nutrition Facts : Calories 461 kcal, Carbohydrate 41 g, Protein 14 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 311 mg, ServingSize 1 serving

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

KOREAN FRIED RICE



Korean Fried Rice image

A Korean fried rice recipe that is simple but tasty.

Provided by Momof6

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 6

Number Of Ingredients 11

cooking spray
3 eggs
1 tablespoon sesame oil
½ tablespoon margarine
3 cups cooked rice
1 cup frozen peas and carrots
1 cup diced cooked chicken
5 tablespoons chopped green onions
1 tablespoon soy sauce
1 teaspoon seasoned salt
⅛ teaspoon ground black pepper

Steps:

  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside.
  • Heat sesame oil and margarine in a large skillet over medium heat. Pour in rice and stir-fry until golden brown, about 5 minutes. Add scrambled eggs, frozen peas and carrots, chicken, green onions, soy sauce, seasoned salt, and pepper. Mix well. Continue to fry gently until vegetables are heated through, 3 to 4 minutes more.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 26 g, Cholesterol 99.3 mg, Fat 7.5 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 1.7 g, Sodium 380.3 mg, Sugar 0.4 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

KOREAN STYLE CURRY FRIED RICE WITH CHICKEN (KARE-BOKKEUMBAP: 카레볶음밥)



Korean style curry fried rice with chicken (Kare-bokkeumbap: 카레볶음밥) image

I'm going to introduce you to an easy, fast, and delicious lunchbox item today. It's a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children's lunchboxes all the time, and they loved it. It's perfect for lunchboxes because...

Categories     Main

Number Of Ingredients 10

¼ cup Korean curry powder
2 bowls of cooked rice (about 3 cups)
2 over-easy eggs (optional)
¼ teaspoon kosher salt
a pinch of ground black pepper
3 tablespoons vegetable oil
½ of medium size onion (½ cup), chopped
8 ounces fermented kimchi, rinsed, squeezed, and chopped.
¼ cup peeled and chopped carrot
1 green bell pepper, cored and chopped

Steps:

  • Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.
  • Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.
  • Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.
  • Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.
  • Add 2 bowls of rice (3 cups' worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.
  • Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.

KOREAN " OMA" FRIED RICE WITH EGG TOPPING



Korean

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

4 cups white rice, prepared and cooked
1 tablespoon vegetable oil
2 -3 tablespoons soy sauce (if dark use only 2)
3 stalks green onions, trim roots & mince (reserve about 1/2 tsp for egg topping)
1/2 cup bean sprouts
10 mushrooms, chopped
cooked pork or cooked chicken
potatoes, pieces or peas
cabbage kimchi, if you like too
2 eggs, beaten
1 tablespoon vegetable oil
1 teaspoon toasted sesame seeds
1 teaspoon sesame seed oil
1/2 teaspoon green onion, you reserved
1 pinch salt
1 pinch pepper
bits of roasted kombu seaweed (or any type of laver)
red pepper flakes

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

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