KOREAN-STYLE FRIED RICE
This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice - it's full of iron too
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
- Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
- Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.
Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
KOREAN FRIED RICE
A Korean fried rice recipe that is simple but tasty.
Provided by Momof6
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside.
- Heat sesame oil and margarine in a large skillet over medium heat. Pour in rice and stir-fry until golden brown, about 5 minutes. Add scrambled eggs, frozen peas and carrots, chicken, green onions, soy sauce, seasoned salt, and pepper. Mix well. Continue to fry gently until vegetables are heated through, 3 to 4 minutes more.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 26 g, Cholesterol 99.3 mg, Fat 7.5 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 1.7 g, Sodium 380.3 mg, Sugar 0.4 g
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