Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup frozen peas
- 1/2 cup diced onions
- 2 cloves minced garlic
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Gyepiju sauce
- Salt and pepper to taste
- 2 eggs, beaten
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onions and sauté for 1-2 minutes until fragrant.
3. Add the carrots and bell peppers and sauté for 2-3 minutes until slightly softened.
4. Add the frozen peas and sauté for another minute.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, oyster sauce, and Gyepiju sauce to the wok and stir-fry for another minute.
7. Push the rice to the sides of the wok, creating a well in the center.
8. Pour the beaten eggs into the well and scramble until cooked.
9. Mix the scrambled eggs into the rice and stir-fry for another minute.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 37g
Protein: 7g
Substitutions for ingredients:
- Any vegetables can be used in place of the carrots, bell peppers, and peas.
- Chicken, shrimp, or tofu can be added for extra protein.
Variations:
- Add diced pineapple for a sweet and savory twist.
- Use brown rice for a healthier option.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok.
- Adjust the amount of Gyepiju sauce to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Pair with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried green beans, or a mixed green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok.
- If the rice is too wet, continue to stir-fry until the excess moisture evaporates.
Food safety advice:
Make sure to cook the rice and eggs to a safe temperature of 165°F.
Food history:
Gyepiju sauce is a Korean hot pepper paste made from red chili peppers, glutinous rice powder, fermented soybeans, and salt.
Flavor profiles:
Savory, slightly spicy, and umami-rich.
Serving suggestions:
Serve as a main dish or as a side dish with other Korean dishes.
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Region: Korean