Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 lb gwamegi (dried pollock), soaked in water for 30 minutes and drained
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until cooked. Remove from the wok and set aside.
2. In the same wok, add another tablespoon of vegetable oil and stir-fry the gwamegi and shrimp for 2-3 minutes or until cooked. Remove from the wok and set aside.
3. Add the diced onions and minced garlic to the wok and stir-fry for 1-2 minutes or until fragrant. Add the diced carrots and frozen peas and stir-fry for another 2-3 minutes or until the vegetables are tender.
4. Add the cooked rice to the wok and stir-fry for 2-3 minutes or until heated through. Add the soy sauce, oyster sauce, salt, and black pepper and stir-fry for another minute.
5. Add the scrambled eggs, gwamegi, shrimp, and green onions to the wok and stir-fry for another minute or until everything is well combined.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 11g
- Cholesterol: 200mg
- Sodium: 1100mg
- Total carbohydrates: 39g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 23g
Substitutions for ingredients:
- Gwamegi can be substituted with any other dried fish or seafood.
- Shrimp can be substituted with chicken, beef, or tofu.
- Frozen peas and diced carrots can be substituted with any other vegetables of your choice.
Variations:
- Add diced pineapple or mango for a sweet and tangy twist.
- Use brown rice instead of white rice for a healthier option.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Use day-old rice for best results.
- Soak the gwamegi in water for at least 30 minutes to rehydrate it before cooking.
- Make sure to devein the shrimp before cooking.
- Add more soy sauce or oyster sauce to taste.
- Use a wooden spoon or spatula to stir-fry the rice to prevent it from sticking to the wok.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a large bowl or platter.
- Garnish with extra sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a light vinaigrette dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, continue to stir-fry it until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the shrimp and gwamegi until fully cooked to prevent any foodborne illnesses.
Food history:
- Gwamegi is a traditional Korean dish made from dried pollock that has been salted and fermented. It is often eaten as a snack or used as a flavoring in other dishes.
Flavor profiles:
- Savory, salty, and slightly fishy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean