KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.
Provided by mykoreaneats
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
- Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
- Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 61.2 g, Cholesterol 375.2 mg, Fat 22.8 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 1209.4 mg, Sugar 4.7 g
KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Steps:
- 1.In a skillet or non-stick frying pan, heat 1 tbsp olive oil and stir fry the "hard" vegetables first--diced bell peppers and carrots, 5 minutes. Next add the diced onions, corn, and shrimp to the pan, another 5 minutes. If there is excess water/liquid, discard carefully and set aside on lowest heat setting. Optional: Cooking each ingredient separately (pepper, carrot / garlic, onion / shrimp) to ensure that they cook consistently is perfectly fine, but it will add another 5~10 minutes to your cooking time. 2. In another pan or skillet, scramble 2 eggs in generous amount of oil. When finished, add eggs to the main skillet with other ingredients. Optional: Prepare 4 sunny-side up eggs for the topping/garnish. 3. On low heat, add cooled rice, butter, soy sauce and oyster sauce and mix thoroughly with spoon (wooden works best). Make sure to coat sauce on rice and rest of ingredients well; this will take a few minutes and some hand/wrist strength from continuous mixing. 4. Plate the fried rice topped with a sunny-side up egg. If wanting a semi-round shape (see pic above), stuff fried rice in a round bowl pressing down firmly. Set the bowl upside down on a plate; the fried rice should sit upright in a round shape. Enjoy with kimchi and other banchan (side dishes). *Some people like to stir fry the ingredients separately because they cook at different times. For fried rice, this can be skipped since the main point is to get them slightly tender; this means cooking the harder veggies (carrots) first and adding the softer ones (onions) later. This will save you valuable minutes in cooking time and the hassle of washing unnecessary, extra dishes.
KOREAN SAEWOO BOKKEUMBAP. (SHRIMP FRIED RICE)
Number Of Ingredients 13
Steps:
- 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in carrot and green pepper until slightly softened. (about 5 minutes)
- 2. Add shrimp, onion, corn and garlic.Cook until shrimp are pink, about 5- 6 minutes.
- 3. Pour off any excess liquid. Turn heat to low and let simmer.
- 4. In a separate skillet heat 1 tablespoon olive oil over medium heat. Add beaten eggs and scramble until firm. (2 - 3 minutes)
- 5. Mix eggs into shrimp and vegetables.
- 6. Stir rice, oyster sauce, soy sauce, 1 tablespoon butter and salt into mixture. Toss until thoroughly combined.
- 7. In the other skillets fry the 4 eggs till whites are firm. Serve on rice mix.
KOREAN FRIED RICE (BOKEUMBAP)
This is a recipe my ex came up with when his host-family in the US asked him to make Korean food. I loved it so much I begged him to teach it to me and now it's one of my favorite things to make. It really is a throw-together kind of dish so you can substitute whatever vegetables or meats you want, but this is how I usually make it when I have everything available :)
Provided by mykomericankitchen
Categories One Dish Meal
Time 55m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 19
Steps:
- In a frying pan, cook all of the meat (seasoning with salt and pepper) as well as the onion and set aside for later. I usually drain the sausage and pork on paper towels to get rid of some of the grease and then saute the onion and beef together separately.
- In a very large frying pan with oil, cook all of the vegetables together on Medium Low heat, stirring occasionally. Be sure the heat doesn't get too high so as to prevent the kimchee from burning.
- In a small mixing bowl, stir together all of the ingredients for the sauce.
- Once the vegetables have cooked (about 15 min), stir in the sauce and simmer for another 5 minutes.
- Mix into rice to create the Bokeumbap -- or simply serve the mixture on top of the rice.
- *Gochujang and Bulgogi Sauce can be found in Asian grocery markets and I'm able to buy Samgyeopsal at my local butcher if I ask for "thinly sliced side pork".
Nutrition Facts : Calories 234.9, Fat 13.2, SaturatedFat 5, Cholesterol 55.5, Sodium 178.9, Carbohydrate 12.9, Fiber 1.2, Sugar 10.1, Protein 16.2
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