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Korean-style fried rice

Korean-style fried rice

By Lucas Lim
5’ Prep time
10’ Cook time
15’ Total time
472 Calories
2 Serving

Summary

Red chilli-based gochujang spices give this fried rice dish a fiery kick, while beansprouts and peanuts give a nutty, earthy taste.
Lucas Lim 0 Followers

Step by Step

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Step 1

Combine the soy sauce and chilli paste in a small bowl. Microwave the rice on full for 2 minutes.
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Step 2

Heat 1 tsp of the oil in a frying pan and briefly fry the salad onions and garlic until they begin to sizzle. Add the cabbage and fry, stirring for a further 3 minutes until wilted. Tip in the rice and beansprouts and fry for 1-2 minutes until very hot. Stir in the chilli mixture and peanuts and mix well.
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Step 3

Turn out onto serving plates and keep warm. Wipe out the pan, heat the remaining oil and use to fry the eggs. Place on top of the rice to serve.

Ingredient

  • Garlic
    Garlic
    2
  • Salad onion
    Salad onion
    0.5
  • Pointed spring cabbage
    Pointed spring cabbage
    0.5
  • Salted peanuts
    Salted peanuts
    40 grams
  • Toasted sesame oil
    Toasted sesame oil
    2 tsp
  • Dark soy sauce
    Dark soy sauce
    2 tsp
  • Cooks' ingredients gochujang chilli paste
    Cooks' ingredients gochujang chilli paste
    10 grams
  • Waitrose british blacktail medium free range eggs
    Waitrose british blacktail medium free range eggs
    2
  • Essential waitrose beansprouts
    Essential waitrose beansprouts
    150 grams
  • Essential waitrose frozen white rice
    Essential waitrose frozen white rice
    180 grams

Nutrition Facts

View nutrition facts
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