korean fried rice

Fried rice that doesn't require home delivery and wait-time? That's our kind of quick and easy midweek meal.

Korean barbecue chicken fried rice

peanut oil

eggs, lightly beaten

barbecue chicken, meat shredded

savoy cabbage, outer leaves

garlic cloves, chopped

(300 grams) long-grain rice, cooked to packet instructions, cooled

coriander, leaves picked

tbs black sesame seeds

(60 milliliters) light soy sauce

(60 grams) brown sugar

garlic cloves, crushed

tsp chilli paste

tsp grated ginger

tbs rice wine vinegar

tsp sesame oil

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6260750632001&=domain=del

5348771529001-6260750632001

This quick &amp; easy Omurice recipe features savory ketchup fried rice wrapped in a soft and luscious egg omelette to give you a burst of flavor in every bite. This simple and delicious omelette rice is the ultimate comfort food for the weekdays and one that your whole family will love.

15-Minute Omurice (Japanese Omelette Rice)

vegetable oil (divided)

green onion (white parts)

onion (diced)

(30 g) carrot (diced)

100 g spam

2-3 (50 g) button mushrooms (diced)

rice (preferably day-old (see notes below))

soy sauce

tbsp ketchup

eggs (large)

tbsp milk

salt

ketchup and parsley (optional) (for garnish)

Heat oil in a large pan over medium heat, and add green onion and onion. Cook until fragrant. Add carrot, spam, and mushroom, and cook for 3-4 minutes.

Add rice, soy sauce, and ketchup and mix to combine, ensuring all grains are evenly coated. Add to a small bowl and press down to shape the rice.

Combine eggs, milk, and salt in a bowl. Heat oil in a non-stick skillet over medium heat, and pour in the egg mixture. Lightly scramble for a few seconds until the eggs are about 80% cooked through, and remove from heat.

Place a large plate over the bowl of rice, hold it in the center, and flip carefully to plate the rice in a dome shape. Cover the rice with the egg omelette, and garnish with ketchup and parsley to serve. Enjoy!

Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It&#039;s a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don&#039;t panic! It&#039;s not nearly as spicy as it looks and it&#039;s easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!

Kimchi Fried Rice

garlic (, finely chopped)

mushrooms

tbsp oil (, vegetable, peanut or canola)

tbsp gochujang ((Korean chilli paste, Note 2))

(packed) kimchi ((Note 3))

kimchi juice (,

rice

egg (, runny yolk, sunny-side up)

Black sesame seeds

onions (, finely sliced)

Crispy seaweed strips ((Note 5))

Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn&#039;t make the rice soggy.

Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you&#039;re short).

Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.

Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it&#039;s lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.

Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn&#039;t need to be cooked) and drive off any excess moisture.

Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.

Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.

Serve, topped with garnishes of choice!

This Kimchi fried rice is incredibly comforting and loaded with rich umami flavors to instantly awaken your tastebuds. Fragranced with Kimchi, Gochujang, garlic, and green onion, this easy &amp; delicious Korean fried rice is made in a single pan with just a handful of ingredients, making it the ultimate meal for the weekdays. 

15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

tbsp cooking oil

garlic (minced)

green onion (chopped, divided)

tuna (drained,

kimchi (chopped)

tbsp kimchi juice (from the kimchi container)

tbsp Gochujang (Korean chili paste)

tsp sugar

tbsp sesame oil

sunny-side-up egg, green onion,

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!

This kimchi fried rice can be made in under 20 minutes with one pan which makes it the perfect meal for your busy weekdays! Take one bite into this kimchi fried rice and you will instantly taste big and bold umami flavors.

Kimchi Fried Rice (Kimchi bokkeumbap)

kimchi juice (from the kimchi jar)

gochujang

sesame oil

rice rice

vegetable oil

yellow onion

green onions (sliced

kimchi (roughly chopped and packed)

pack 7 oz enoki mushrooms (root removed and rinsed)

carrots, peas and corn

sesame seeds (black

seaweed strips

eggs

green onions (finely sliced)

Wash and cook the rice. Preferrably the night before, wash the rice thoroughly until the water runs clear. In your rice cooker, add the rice and water and cook until softened. Place in an airtight container in the refrigerator overnight.

Cook the Rice

In a small bowl, mix to combine the kimchi juice, soy sauce, gochujang and sesame oil.

Make the Sauce

Sauté the onions and garlic. In a wok, or a large skillet, heat 3 tablespoons of vegetable oil over medium high-heat. Add the onions and cook until they are translucent and lightly browned about 3-4 minutes. Then add the garlic and whites of the green onions cook until lightly browned and fragrant about 30 seconds-1 minute.

Add the vegetables. Add the kimchi, enoki mushrooms and frozen vegetables to the pan and toss to combine. about 1 minute

Add the rice and sauce. Add the rice to the pan and toss to combine. Then pour in the sauce and toss until the rice is evenly coated. Turn off the heat and toss in the sliced green parts of the green onions.

Serve. Garnish with more green onion, toasted sesame seeds, shredded seaweed and a fried egg. Enjoy!

Cook The Kimchi Fried Rice

Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor.

Salmon Kimchi Fried Rice

rice (at least 1 day old)

Napa cabbage kimchi

tbsp kimchi juice

oyster sauce

onion (chopped)

garlic

tbsp vegetable or canola oil

salmon

brown sugar

½ tbsp ground gochugaru (Korean Chili Powder)

Clean, chop (½&quot; cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

Marinate

Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.

Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.

Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.

Add chopped cabbage kimchi and juice. Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

Cook

https://www.youtube.com/watch?v=tsWYSinDK9E

Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor. Full Recipe ➡️ https://eatfoodlicious.com/salmon-kimchi-fried-rice/

Filling and Delicious Salmon Kimchi Fried Rice

Reducing food waste by repurposing our bulgogi leftovers into a very flavorful bulgogi Korean fried rice, also great with leftover kimchi!

15 Minute Leftover Bulgogi Korean Fried Rice

carrot,

frozen peas, 40 grams

onion powder

Gochujang, or other chilli paste

sesame seeds

cilantro

eggs,

In a large skillet on high heat, add...

In a large skillet on high heat, add chopped leftover bulgogi, carrot matchsticks, and kimchi if using, and cook for 7 minutes or until carrots are soft-ish.

Add cooked rice and combine well. Next add...

Add cooked rice and combine well. Next add in frozen peas, onion powder, soy sauce and Gochujang. Cook for a few minutes, or until rice is heated through.

Right before serving, add in sesame oil, sesame...

Right before serving, add in sesame oil, sesame seeds and cilantro. Serve each bowl with a poached or sunny-side up egg.

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Top Tags

Korean barbecue chicken fried rice

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Kimchi Fried Rice (Kimchi bokkeumba...

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Top 7 korean fried rice recipes from across the web

The most viewed korean fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean barbecue chicken fried rice

15-Minute Omurice (Japanese Omelett...

Kimchi Fried Rice

15-Minute Kimchi Fried Rice (Kimchi...

Kimchi Fried Rice (Kimchi bokkeumba...

Salmon Kimchi Fried Rice

15 Minute Leftover Bulgogi Korean F...

The most viewed korean fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine