Asian > Korean > Fried Rice

Takju-Style Korean Fried Rice Recipe

Ingredients with Measurements:
- 4 cups cooked white rice
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced zucchini
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced

Special equipment needed:
- Large skillet or wok

Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the carrot, zucchini, and bell pepper and sauté for another 3-4 minutes until the vegetables are tender.
4. Add the frozen peas and sauté for another minute until heated through.
5. Push the vegetables to the side of the skillet and add the beaten eggs to the empty space. Scramble the eggs until cooked through.
6. Add the cooked rice to the skillet and stir to combine with the vegetables and eggs.
7. In a small bowl, whisk together the soy sauce, sesame oil, gochujang, and black pepper.
8. Pour the sauce over the rice and stir to evenly coat.
9. Cook for another 2-3 minutes until the rice is heated through and the sauce is evenly distributed.
10. Serve hot, garnished with sliced green onions.


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

Nutritional information:
Calories: 350
Fat: 11g
Carbohydrates: 52g
Protein: 9g
Sodium: 630mg
Fiber: 3g
Sugar: 5g

Substitutions for ingredients:
- Any combination of vegetables can be used, such as broccoli, mushrooms, or corn.
- Chicken, beef, or shrimp can be added for extra protein.
- Tamari or coconut aminos can be used in place of soy sauce.
- Sriracha can be used in place of gochujang.

Variations:
- Add kimchi for a spicy and tangy twist.
- Use brown rice or quinoa instead of white rice.
- Make it vegan by omitting the eggs and using a vegan-friendly substitute for the soy sauce.

Tips and tricks:
- Use day-old rice for best results.
- Make sure the vegetables are diced small and evenly to ensure even cooking.
- Don't overcook the vegetables to maintain their texture and color.
- Adjust the amount of gochujang to your desired level of spiciness.

Storage instructions:
Store 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 individual bowls or on a large platter for family-style dining.

Garnishes:
Sliced green onions, sesame seeds, or chopped peanuts.

Pairings:
Serve with a side of Korean-style pickled vegetables or a simple cucumber salad.

Suggested side dishes:
- Korean-style fried chicken
- Steamed dumplings
- Korean-style pancake (jeon)

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten.
- If the rice is too wet, cook for a few more minutes to evaporate any excess moisture.

Food safety advice:
- Make sure to cook the rice to a safe temperature of 165°F.
- Store leftovers promptly in the refrigerator.

Food history:
Takju is a type of Korean rice wine that is often used in cooking to add flavor and depth to dishes.

Flavor profiles:
Savory, slightly spicy, and umami-rich.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Aromatic