Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup shigeunchi (Korean-style pickled radish), diced
- 1/2 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the diced onion and minced garlic to the pan and stir-fry for 1-2 minutes until fragrant.
3. Add the frozen peas and carrots to the pan and stir-fry for another 2-3 minutes until the vegetables are tender.
4. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are cooked through.
5. Add the cooked rice and diced shigeunchi to the pan and stir-fry for 2-3 minutes until the rice is heated through.
6. Drizzle soy sauce over the rice and stir to combine. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 35g
Protein: 7g
Substitutions for ingredients:
- Shigeunchi can be substituted with any pickled radish or other pickled vegetables.
- Frozen peas and carrots can be substituted with any frozen mixed vegetables.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add diced cooked chicken or shrimp for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Use leftover rice that has been chilled in the refrigerator for at least a few hours for best results.
- Make sure to stir-fry the vegetables and rice quickly over high heat to prevent the rice from becoming mushy.
- Use a spatula to break up any clumps of rice while stir-frying.
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. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of kimchi or a simple cucumber salad.
Suggested side dishes:
Kimchi, cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth while stir-frying.
- If the rice is too wet, spread it out in a thin layer on a baking sheet and let it dry out in the refrigerator for a few hours before using.
Food safety advice:
Make sure to cook the eggs until they are fully cooked through to prevent any risk of foodborne illness.
Food history:
Fried rice is a popular dish in many Asian countries, including China, Japan, and Korea. It is often made with leftover rice and various vegetables and proteins.
Flavor profiles:
Savory, slightly tangy, and slightly sweet.
Serving suggestions:
Serve as a main dish or as a side dish with other Korean or Asian-inspired 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