Ingredients with Measurements:
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots
- 1/2 cup cooked and chopped ham
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 eggs, beaten
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the frozen peas and carrots and continue to sauté for another 2-3 minutes until vegetables are tender.
4. Add the cooked and chopped ham to the skillet and stir to combine.
5. Add the cooked white rice to the skillet and stir to combine with the vegetables and ham.
6. In a small bowl, mix together the soy sauce, gochujang, and sesame oil.
7. Pour the sauce over the rice mixture and stir to combine.
8. Push the rice mixture to one side of the skillet and add the beaten eggs to the other side.
9. Scramble the eggs until cooked and then mix them into the rice mixture.
10. Add the chopped green onions to the skillet and stir to combine.
11. 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: 320
Fat: 12g
Carbohydrates: 38g
Protein: 13g
Sodium: 800mg
Substitutions for ingredients:
- Instead of ham, you can use cooked chicken, beef, or shrimp.
- Instead of frozen peas and carrots, you can use fresh vegetables such as bell peppers, zucchini, or broccoli.
Variations:
- Add kimchi to the fried rice for a spicy and tangy twist.
- Use brown rice instead of white rice for a healthier option.
- Add extra vegetables such as mushrooms or bean sprouts for more nutrition.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to scramble the eggs separately before mixing them into the rice to ensure they are fully cooked.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Store any leftover Korean fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried rice in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Korean fried rice in a large bowl or on individual plates. Garnish with additional chopped green onions or sesame seeds.
Garnishes:
Chopped green onions, sesame seeds
Pairings:
Korean fried rice pairs well with Korean BBQ, stir-fried vegetables, or a simple salad.
Suggested side dishes:
Kimchi, cucumber salad, steamed broccoli
Troubleshooting advice:
- If the fried rice is too dry, add a splash of chicken broth or water to moisten it.
- If the fried rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the rice and eggs thoroughly to prevent any foodborne illnesses.
Food history:
Korean fried rice, also known as bokkeumbap, is a popular Korean dish that originated as a way to use up leftover rice and ingredients. It has since become a staple in Korean cuisine and is enjoyed by many around the world.
Flavor profiles:
Korean fried rice is savory, slightly spicy, and has a hint of sweetness from the vegetables.
Serving suggestions:
Serve the Korean fried rice hot and enjoy as a main dish or as a side dish with other Korean dishes.
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Region: Korean