Best 9 Korean Fried Rice Recipes

KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG

Steps:

• Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
• Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
• Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
• Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
• Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)

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.

KOREAN FRIED RICE

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.

VEGAN KOREAN KIMCHI FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

TROY'S KOREAN GLAZED CHICKEN BREAST WITH KIMCHEE FRIED RICE

Steps:

• Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
• Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
• (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
• Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
• Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
• Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
• Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.

SOONYE'S KOREAN FRIED RICE

Steps:

• Cook sausage in a large skillet over medium-high heat, breaking meat apart into small pieces until completely browned, about 10 minutes. Drain and remove sausage from the skillet.
• Place cabbage, onion, carrots, celery, green onions, and garlic in the skillet. Cook and stir over medium heat until bright but still crunchy, about 4 minutes. Add sausage and cook for 2 minutes more. Mix in soy sauce, sesame oil, and red pepper flakes until evenly combined, about 1 minute.
• Combine cabbage mixture and cooked rice in a large bowl; mix until rice is evenly distributed.

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.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set rice aside.
• Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly, until meat is crumbly and no longer pink, 5 to 10 minutes. Transfer cooked beef to a bowl, leaving juices in the wok.
• Add potato, carrot, and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked, about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender, about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.
• Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together, trying not to make the rice cakey, and cook for about 5 minutes. Add sesame seeds and mix again; cook about 5 minutes more. Season with additional salt, if desired.
• Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan, flipping each one time, about 2 minutes per egg.
• Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top, covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup, egg, and rice together in 1 spoonful.

KOREAN FRIED RICE (BOKEUMBAP)

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".