Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup suksilgwa (dried persimmon) cut into small pieces
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds.
3. Add the onions and stir-fry for 1 minute.
4. Add the carrots and bell peppers and stir-fry for 2-3 minutes until they are slightly softened.
5. Add the suksilgwa and frozen peas and stir-fry for 1-2 minutes until heated through.
6. Add the cooked rice, soy sauce, sesame oil, black pepper, and salt. Stir-fry for 2-3 minutes until everything is well combined and the rice is heated through.
7. Serve hot.
20 minutes
5. Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 5g
- Fiber: 3g
- Sugar: 10g
Substitutions for ingredients:
- Suksilgwa can be substituted with dried apricots or dried figs.
- Frozen peas can be substituted with fresh peas or canned peas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add diced chicken, beef, or tofu for a protein boost.
- Use different vegetables such as broccoli, mushrooms, or zucchini.
- Add a beaten egg and scramble it into the rice for a classic fried rice variation.
Tips and tricks:
- Use leftover rice for best results.
- Make sure all the vegetables are cut into small, uniform pieces for even cooking.
- Don't overcook the vegetables, they should still have a slight crunch.
- Adjust the seasoning 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 for an authentic Korean feel.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Korean-style fried chicken
- Kimchi
- Korean-style pickled vegetables
Suggested side dishes:
- Miso soup
- Seaweed salad
- Steamed edamame
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
- Make sure all the vegetables are washed and properly cooked to avoid any foodborne illnesses.
Food history:
- Suksilgwa is a traditional Korean snack made from dried persimmons that have been soaked in honey and then dried again. It is often enjoyed during the fall and winter months.
Flavor profiles:
- Sweet, savory, and slightly nutty.
Serving suggestions:
- Serve as a main dish or as a side dish to a Korean-style meal.
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Region: Korean