Korean-Style Fried Rice
This traditional Korean rice dish can bring the wonderful taste of Asia to any meal.
Serves: Serves 4
- 4 TB. canola oil (2 TB. for each skillet)
- 1 cup green beans, cut into 1-inch pieces
- 1⁄2 cup carrots, scraped and cut into 1⁄2-inch pieces
- 2 cups cooked rice
- 2 tsp. peanut sauce (available in the ethnic food section of most grocery stores), or to taste
- 1 TB. soy sauce
- 1⁄2 TB. sesame oil
- 3 TB. sesame seeds
- 1⁄4 cup cashews
- 1⁄4 cup pickled hot vegetables and liquid from jar (available at most grocery stores in the ethnic food section)
- 4 eggs
- Hot pepper sauce
- Heat 2 tablespoons oil in a large skillet. Sauté beans and carrots until just done (five minutes).
- Add rice, peanut sauce, soy sauce, sesame oil, sesame seeds, cashews, and pickled vegetables with juice. Mix thoroughly, heating.
- Distribute to four plates.
- Heat remaining 2 tablespoons oil in a small skillet and fry eggs one by one.
- When done, put one egg on top of each plate of fried-rice mixture. Season with hot pepper sauce to taste.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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