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Korean Kangjǒng Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 1/2 cup diced ham
- 1/4 cup Kangjǒng sauce
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet

Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced carrots, onion, and bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.
3. Add the frozen peas and ham to the wok and stir-fry for an additional 2-3 minutes.
4. Push the vegetables and ham to the sides of the wok, creating a well in the center.
5. Pour the beaten eggs into the well and scramble until cooked through.
6. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through.
7. Add the Kangjǒng sauce to the wok and stir-fry for an additional 1-2 minutes until the rice is coated in the sauce.
8. Season with salt and pepper to taste.
9. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 46g
- Protein: 12g

Substitutions for ingredients:
- Kangjǒng sauce can be substituted with any other spicy sauce of your choice.
- Ham can be substituted with cooked chicken, shrimp, or tofu.

Variations:
- Add sliced scallions or cilantro for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add chopped kimchi for a traditional Korean twist.

Tips and tricks:
- Use day-old rice for best results.
- Make sure to stir-fry the vegetables and ham before adding the eggs to ensure even cooking.
- Adjust the amount of Kangjǒng sauce to your desired level of spiciness.

Storage instructions:
- Store any 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 a sprinkle of sesame seeds on top.

Garnishes:
- Sesame seeds
- Sliced scallions
- Cilantro

Pairings:
- Korean-style fried chicken
- Kimchi soup
- Steamed dumplings

Suggested side dishes:
- Steamed vegetables
- Korean-style pickled vegetables
- Miso soup

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok while stir-frying.

Food safety advice:
- Make sure to cook the eggs until they are fully cooked through to avoid any risk of foodborne illness.

Food history:
- Kangjǒng sauce is a spicy and sweet sauce commonly used in Korean cuisine.

Flavor profiles:
- Spicy, sweet, savory

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Aromatic