Korean Fried Rice

This Korean fried rice is exploding with flavor from the garlic-hoisin-soy sauce blend stir-fried with plenty of bright vegetables.

Why this recipe works

Korean fried rice, also known as bokkeum-bap, is a stir fried dish of fluffy rice and mixed veggies flavored with heaps of Korean-inspired flair.

Korean fried rice stands out against Chinese fried rice due to the type of rice it uses. Instead of long-grain rice, it’s typically made with short-grain rice that is stickier, somewhat resembling a risotto. The textures and flavors are different here, and absolutely worth a try if you haven’t yet.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

RICE – Korean fried rice is usually made with short grain rice (sometimes referred to as sushi rice), however, you can easily use long grain rice if preferred. This recipe is great for leftover rice, or you can cook up a fresh batch just for this recipe.

VEGGIES – The beauty of fried rice is that you can use any combination of vegetables you want. We chose carrots, peas, cabbage, and mushrooms for ours. Kimchi, snow peas, spring onions, and bell peppers are other popular additions to Korean fried rice.

ADDITIONS – The hoisin, soy, garlic, ginger, and crunchy garlic chili sauce add tons of flavor to this dish. You can incorporate Gochujang if desired or substitute it for the crunchy garlic chili sauce.

How to Make Korean Fried Rice

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Add garlic, ginger, and cabbage, saute for 1-2 minutes.
3. Add in garlic chili sauce, peas and carrots, garlic salt, and mushrooms. Saute until mushrooms begin to get tender, 3-4 minutes.
4. Add the cooked rice to the skillet along with hoisin sauce, soy sauce, and sesame oil. Stir together and cook until heated through, about 2-3 minutes.
5. Remove fried rice and cook an egg in the skillet to sunny side up. Slide the egg on top of the fried rice.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Garnish your Korean fried rice with sliced spring onions and sesame seeds. Though this can definitely pass as a hearty lunch on its own, we also like to serve it alongside any of the recipes listed below for dinner!

More Korean-Inspired Recipes

• Beef Bulgogi
• Korean Short Ribs
• Korean Fish Cakes
• Korean Fried Chicken

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Korean Fried Rice

A Korean fried rice recipe made up of fluffy rice and mixed veggies all flavored with heaps of Korean-inspired flair.

No ratings yet

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Cuisine: American, Korean

Servings: 5 servings (5 cups total)

25 minutes mins

Calories: 454

Author: Amanda Davis

Ingredients

• ▢ 2 Tablespoons olive oil
• ▢ 1 Tablespoon minced garlic
• ▢ 2 teaspoons minced ginger
• ▢ 1 cup chopped napa cabbage
• ▢ 1 Tablespoon crunchy garlic chili sauce
• ▢ 1 ½ cups frozen carrots and peas
• ▢ 1 ½ teaspoons garlic salt
• ▢ 8 ounces mushrooms baby Bella or white button, sliced
• ▢ 2 cups cooked white short grain rice
• ▢ 2 Tablespoons hoisin sauce
• ▢ ¼ cup low sodium soy sauce
• ▢ 2 Tablespoons sesame oil
• ▢ 1 large egg

Things You’ll Need

• ▢
  Wok or large heavy bottomed skillet

Before You Begin

• Korean fried rice is usually made with short grain rice (sometimes referred to as sushi rice), however, you can easily use long grain rice if preferred. This recipe is great for leftover rice, or you can cook up a fresh batch just for this recipe.
• Kimchi, snow peas, spring onions, and bell peppers are other popular additions to Korean fried rice.
• You can incorporate Gochujang if desired or substitute it for the crunchy garlic chili sauce.

Instructions

• Heat olive oil in a skillet over medium-high heat until shimmering.
• Add garlic, ginger, and cabbage, saute for 1-2 minutes.
• Add in garlic chili sauce, peas and carrots, garlic salt, and mushrooms. Saute until mushrooms begin to get tender, 3-4 minutes.
• Add the cooked rice to the skillet along with hoisin sauce, soy sauce, and sesame oil. Stir together and cook until heated through, about 2-3 minutes.
• Remove fried rice and cook an egg in the skillet to sunny side up. Slide the egg on top of the fried rice.

Expert Tips & FAQs

• Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in the microwave, adding a small splash of water if necessary to moisten.

Nutrition

Serving: 1serving (1 cup) | Calories: 454cal | Carbohydrates: 75g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 1470mg | Potassium: 394mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4054IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 4mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!