Makgeolli Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/4 cup makgeolli (Korean rice wine)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced

Special equipment needed:
- Large non-stick skillet or wok

Step-by-step instructions:
1. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
2. Add the onion, carrot, and bell pepper and sauté for 3-4 minutes until the vegetables are tender.
3. Add the garlic and sauté for an additional 30 seconds.
4. Pour in the makgeolli and stir to combine with the vegetables.
5. Add the cooked rice, soy sauce, sesame oil, and black pepper to the skillet and stir to combine.
6. Push the rice mixture to the sides of the skillet, creating a well in the center.
7. Pour the beaten eggs into the well and scramble until cooked through.
8. Stir the eggs into the rice mixture.
9. Add the green onions and stir to combine.
10. Serve hot.


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

Nutritional information:
- Calories: 230
- Fat: 9g
- Carbohydrates: 31g
- Protein: 6g
- Sodium: 400mg
- Fiber: 2g
- Sugar: 3g

Substitutions for ingredients:
- Makgeolli: can be substituted with any other rice wine or dry white wine.
- Vegetables: can be substituted with any other vegetables of your choice.
- Soy sauce: can be substituted with tamari or coconut aminos.
- Sesame oil: can be substituted with any other oil with a nutty flavor.

Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add frozen peas or corn for a pop of color and sweetness.

Tips and tricks:
- Use day-old rice for best results.
- Make sure to stir the rice frequently to prevent sticking.
- Add more soy sauce or salt to taste.

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 with chopsticks and a side of kimchi.

Garnishes:
- Sprinkle with sesame seeds or chopped cilantro.

Pairings:
- Serve with a cold glass of makgeolli or any other Korean beer.

Suggested side dishes:
- Kimchi
- Steamed vegetables
- Korean-style fried chicken

Troubleshooting advice:
- If the rice is too dry, add a splash of water or more makgeolli to moisten it.

Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.

Food history:
- Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries.

Flavor profiles:
- Savory, slightly sweet, and nutty.

Serving suggestions:
- Serve hot as a main dish or as a side dish to any Korean meal.

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Region: Korean

Taste: Savory, Tangy, Nutty, Umami, Spicy