Korean Fried Rice
Servings: 5 servings (5 cups total)
Calories: 454cal
Equipment
- Wok or large heavy bottomed skillet
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
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.
Notes
- 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.
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
