Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced Hae Ko (fermented shrimp paste)
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
2. Add the minced garlic and diced onion to the pan and stir-fry for 1-2 minutes until the onion is translucent.
3. Add the diced carrot, green bell pepper, and red bell pepper to the pan and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the diced Hae Ko to the pan and stir-fry for 1-2 minutes until the shrimp paste is fragrant.
5. Add the cooked rice to the pan and stir-fry for 2-3 minutes until the rice is heated through and well coated with the shrimp paste and vegetables.
6. Push the rice mixture to the sides of the pan to create a well in the center. Pour the beaten egg into the well and scramble until cooked.
7. Stir the scrambled egg into the rice mixture and add the soy sauce, salt, and black pepper. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 245
Fat: 9g
Carbohydrates: 34g
Protein: 6g
Sodium: 654mg
Sugar: 3g
Substitutions for ingredients:
- Instead of Hae Ko, you can use other fermented shrimp pastes or fish sauces.
- Instead of onion, you can use shallots or scallions.
- Instead of carrots and bell peppers, you can use other vegetables such as peas, corn, or broccoli.
Variations:
- You can add diced chicken, shrimp, or tofu to the fried rice for extra protein.
- You can add chopped nuts such as cashews or peanuts for crunch.
- You can add a dash of sesame oil for extra flavor.
Tips and tricks:
- Use cold, leftover rice for best results. Freshly cooked rice can be too moist and sticky for fried rice.
- Make sure to stir-fry the vegetables and shrimp paste before adding the rice to ensure that the flavors are well distributed.
- Don't overcrowd the pan when stir-frying the vegetables and rice. This can cause the rice to become mushy.
Storage instructions:
Leftover fried rice can be stored 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 bowl or on a plate, garnished with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or chopped nuts such as cashews or peanuts.
Pairings:
Hae Ko fried rice pairs well with stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried bok choy, steamed broccoli, or cucumber salad.
Troubleshooting advice:
- If the fried rice is too dry, add a splash of soy sauce or a drizzle of sesame oil to moisten it.
- If the fried rice is too wet, stir-fry it for a few more minutes to evaporate any excess moisture.
Food safety advice:
Make sure to cook the egg thoroughly to avoid any risk of foodborne illness.
Food history:
Hae Ko is a traditional ingredient in Southeast Asian cuisine, particularly in Thailand, Malaysia, and Indonesia. It is made by fermenting shrimp or other seafood with salt and rice bran.
Flavor profiles:
Hae Ko fried rice has a savory, umami flavor from the fermented shrimp paste, balanced by the sweetness of the vegetables and the nuttiness of the rice.
Serving suggestions:
Serve the fried rice as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Korean