Ingredients with Measurements:
- 2 cups cooked white rice
- 2 eggs
- 1/2 cup sukchae (Korean pickled vegetables)
- 1/4 cup chopped green onions
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Crack the eggs into the wok and scramble them until they are fully cooked.
3. Add the cooked rice to the wok and stir-fry for 2-3 minutes until the rice is heated through.
4. Add the sukchae and green onions to the wok and stir-fry for another 1-2 minutes.
5. Add the soy sauce and sesame oil to the wok and stir-fry for another 1-2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- Sukchae can be substituted with any pickled vegetables.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add diced carrots, peas, or corn for extra vegetables.
- Use brown rice instead of white rice for a healthier option.
- Add diced chicken, beef, or tofu for extra protein.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to scramble the eggs before adding the rice to the wok.
- Don't overcook the vegetables to keep them crunchy.
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 stove until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
Pairings:
- Kimchi
- Korean BBQ
Suggested side dishes:
- Miso soup
- Steamed vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the eggs fully before adding the rice to the wok.
Food history:
- Sukchae is a traditional Korean side dish made with various vegetables that are pickled in vinegar, salt, and sugar.
Flavor profiles:
- Salty, tangy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Korean