Description
This Korean Fried Rice is a flavorful and easy-to-make dish that’s perfect for a quick weeknight meal. It features a medley of vegetables, a savory sauce, and a fried egg on top, making it a satisfying and complete meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 cup chopped Napa cabbage
- 1 tablespoon crunchy garlic chili sauce
- 1 1/2 cups frozen carrots and peas
- 1 1/2 teaspoons garlic salt
- 8 ounces sliced mushrooms (baby Bella or white button)
- 2 cups cooked white short-grain rice (or substitute long-grain rice)
- 2 tablespoons hoisin sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1 large egg
Instructions
- Stir-fry Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and cabbage; sauté for 1-2 minutes, or until fragrant.
- Add Remaining Vegetables: Stir in garlic chili sauce, peas and carrots, garlic salt, and mushrooms. Sauté until mushrooms are tender, about 3-4 minutes.
- Add Rice and Sauce: Add cooked rice, hoisin sauce, soy sauce, and sesame oil to the skillet. Stir-fry until heated through, about 2-3 minutes.
- Fry Egg: Push the fried rice to one side of the skillet. Add the egg to the other side and fry to your desired doneness (sunny-side up, over easy, etc.).
- Serve: Slide the fried egg on top of the fried rice and serve immediately.
Notes
- Rice: Use short-grain or long-grain rice, cooked and cooled.
- Variations: Add kimchi, snow peas, spring onions, or bell peppers.
- Spice: Incorporate Gochujang (Korean chili paste) for extra flavor and heat, or substitute it for the garlic chili sauce.
- Serving Suggestion: Garnish with chopped green onions or sesame seeds.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
