Name: Korean-style fried rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 3 tbsp sesame oil; 350g rump steak; 250g mushrooms (we used chestnut), sliced; 3 garlic cloves thinly sliced; 200g beansprouts; 2 tbsp soy sauce; 1 tbsp chilli sauce (we used sriracha), plus extra to serve; 500g cooked rice (200g/7oz uncooked); bunch spring onions sliced; 4 eggs

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Korean-style fried rice

Korean-style fried rice

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.3 out of 5.9 ratingsRate

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This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice - it's full of iron too

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sesame oil
350g rump steak
250g mushrooms

(we used chestnut), sliced
3 garlic cloves

thinly sliced
200g beansprouts
2 tbsp soy sauce
1 tbsp chilli sauce

(we used sriracha), plus extra to serve
500g cooked rice

(200g/7oz uncooked)
bunch spring onions

sliced
4 eggs

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Nutrition: per serving

kcal530
fat25g
saturates7g
carbs41g
sugars3g
fibre3g
protein38g
salt1.9g

Method

step 1

Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
step 2

Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
step 3

Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

RECIPE TIPS

USING LEFTOVERS SAFELY

It's important to take care with leftover cooked rice. See our cookery team's tips on how to store and reheat leftovers safely.

Recipe from Good Food magazine, January 2016

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A star rating of 4.3 out of 5.9 ratings

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