Ingredients with Measurements:
- 3 cups cooked rice
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 cup diced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sugar
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 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. Add the garlic and sauté for 30 seconds.
2. Add the carrots and onions and sauté for 2-3 minutes until they start to soften.
3. Add the bell peppers, zucchini, and mushrooms and sauté for another 2-3 minutes until all the vegetables are tender.
4. Push the vegetables to the sides of the wok or skillet and add the beaten eggs to the center. Scramble the eggs until cooked through.
5. Add the cooked rice to the wok or skillet and stir to combine with the vegetables and eggs.
6. In a small bowl, whisk together the sesame oil, soy sauce, gochujang, and sugar. Pour the sauce over the rice and stir to combine.
7. Add salt and pepper to taste.
8. Stir in the green onions and cook for another minute until everything is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 50g
Protein: 9g
Substitutions for ingredients:
- Any vegetables can be substituted for the ones listed in the recipe.
- Chicken, beef, or shrimp can be added for extra protein.
Variations:
- Kimchi can be added for a spicy and tangy flavor.
- Use brown rice or cauliflower rice for a healthier option.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Use day-old rice for the best texture.
- Make sure to cook the vegetables until they are tender before adding the rice.
- Adjust the amount of gochujang 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 with chopsticks.
Garnishes:
Sesame seeds, sliced green onions, or chopped cilantro.
Pairings:
Korean-style fried chicken, Korean-style beef bulgogi, or Korean-style pork belly.
Suggested side dishes:
Kimchi, Korean-style spinach, or Korean-style cucumber salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
Make sure to cook the eggs until they are fully cooked through.
Food history:
Bokkeumbap is a popular Korean dish that is typically made with leftover rice and various vegetables and meats.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean