Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup makkŏlli (Korean rice wine)
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the garlic and sauté for 30 seconds.
3. Add the diced carrots, onion, and bell pepper and sauté for 3-4 minutes until the vegetables are slightly softened.
4. Add the frozen peas and continue to sauté for another 2-3 minutes.
5. Push the vegetables to the side of the wok or skillet and add the beaten eggs to the center. Scramble the eggs until cooked through.
6. Add the cooked rice to the wok or skillet and stir to combine with the vegetables and eggs.
7. Pour in the makkŏlli and soy sauce and continue to stir-fry for another 2-3 minutes until the rice is heated through and the liquid has been absorbed.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 35g
Protein per serving: 7g
Substitutions for ingredients:
- Any type of rice can be used instead of white rice.
- Any type of vegetable can be used instead of carrots, onion, bell pepper, and peas.
- Chicken, beef, or shrimp can be added for additional protein.
Variations:
- Add chopped kimchi for a spicy kick.
- Use leftover fried rice instead of plain cooked rice.
- Add a splash of sesame oil for additional flavor.
Tips and tricks:
- Use day-old rice for best results.
- Make sure the vegetables are diced into small, uniform pieces for even cooking.
- Keep the heat high to prevent the rice from getting mushy.
Storage instructions:
Leftovers can be stored 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 the fried rice in a bowl or on a plate, garnished with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Makkŏlli Fried Rice pairs well with Korean-style grilled meats or stir-fried vegetables.
Suggested side dishes:
Kimchi, Korean-style pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, continue to stir-fry over high heat until the liquid has been absorbed.
Food safety advice:
Make sure all ingredients are cooked to their proper temperature to prevent foodborne illness.
Food history:
Makkŏlli is a traditional Korean rice wine that has been enjoyed for centuries.
Flavor profiles:
Makkŏlli Fried Rice has a slightly sweet and tangy flavor from the makkŏlli, with a savory umami flavor from the soy sauce and vegetables.
Serving suggestions:
Serve hot as a main dish or as a side dish with Korean-style grilled meats or stir-fried vegetables.
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Region: Korean