zoom Korean-style fried rice
  • Print A4 A5
    • Close

    Save to your scrapbook

    Korean-style fried rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Korean-style fried rice

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2

    Ingredients

    2 tsp dark soy sauce
    10g Cooks’ Ingredients Gochujang Chilli Paste, or Bart Infusions chilli paste
    180g pack essential Waitrose Frozen White Rice
    2 tsp toasted sesame oil
    ½ bunch salad onions, chopped
    2 cloves garlic, crushed
    ½ pointed spring cabbage, cored and shredded
    150g essential Waitrose Beansprouts
    40g salted peanuts, roughly chopped
    2 Waitrose British Blacktail Medium Free Range Eggs
     

    Method

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

    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.

    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.

    Cook’s tip Gochujang is a Korean spice blend with a fiery kick. It’s also good for brushing over meat before grilling or barbecuing, or adding to Asian-style soups and stir-fries.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary