Korean Fried Rice

Korean Fried Rice, or Bokkeumbap, is a savory and satisfying dish that combines fragrant rice with vibrant vegetables and a hint of spice. This dairy-free version is perfect for a quick lunch, packed with flavor and nutrition.

Ingredients

• Cooked rice - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Carrot, diced - 1 medium (about 100 grams)
• Green peas - 100 grams
• Red bell pepper, diced - 1 medium (about 100 grams)
• Green onions, sliced - 3 stalks
• Soy sauce (gluten-free if needed) - 3 tablespoons
• Sesame oil - 1 teaspoon
• Gochujang (Korean red chili paste) - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the diced carrots and cook for 2-3 minutes until they begin to soften.
4. Add the green peas and red bell pepper, cooking for an additional 2-3 minutes.
5. Increase the heat to high and add the cooked rice, breaking up any clumps.
6. Pour in the soy sauce, sesame oil, and gochujang, stirring well to combine all ingredients.
7. Cook for another 5 minutes, allowing the rice to crisp slightly and heat through.
8. Season with salt and black pepper to taste.
9. Remove from heat and stir in the sliced green onions.
10. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vegetables, providing essential vitamins and minerals.
• Can be customized with additional protein sources like tofu or chicken.

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