Asian > Korean

Mandugwa Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup Mandugwa (Korean dumplings), chopped
- 1/2 cup frozen peas and carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 eggs, beaten

Special equipment needed:
- Large skillet or wok
- Wooden spoon or 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 chopped Mandugwa and frozen peas and carrots, and stir-fry for another 2-3 minutes until the vegetables are tender.
4. Push the vegetables and Mandugwa to one side of the skillet, and pour the beaten eggs into the other side.
5. Scramble the eggs until cooked, and then mix them in with the vegetables and Mandugwa.
6. Add the cooked white rice to the skillet, and stir-fry everything together for 2-3 minutes until the rice is heated through.
7. Drizzle soy sauce and sesame oil over the rice, and sprinkle with black pepper.
8. Stir-fry for another minute or two until everything is well combined and heated through.
9. Serve hot.


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

Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 39g
Protein: 11g
Sodium: 600mg

Substitutions for ingredients:
- Mandugwa can be substituted with any other type of dumplings or meat, such as ground beef or pork.
- Frozen peas and carrots can be substituted with any other type of frozen or fresh vegetables, such as broccoli or bell peppers.

Variations:
- Add chopped green onions or cilantro for extra flavor and color.
- Use brown rice instead of white rice for a healthier option.
- Add a tablespoon of gochujang (Korean chili paste) for some heat.

Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the Mandugwa into small pieces for even distribution throughout the rice.
- Don't overcrowd the skillet or wok, as this can make it difficult to stir-fry everything evenly.

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 in a large bowl or on individual plates, garnished with chopped green onions or cilantro.

Garnishes:
Chopped green onions or cilantro

Pairings:
This dish pairs well with Korean side dishes such as kimchi or pickled vegetables.

Suggested side dishes:
Kimchi, pickled vegetables

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 stir-frying until the excess moisture evaporates.

Food safety advice:
Make sure to cook the Mandugwa and eggs thoroughly to prevent any foodborne illnesses.

Food history:
Mandugwa is a type of Korean dumpling that is typically filled with ground beef, pork, or vegetables.

Flavor profiles:
Savory, slightly sweet, and nutty from the sesame oil.

Serving suggestions:
Serve as a main dish or as a side dish with other Korean dishes.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Savory, Spicy, Tangy, Aromatic, Flavorful