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Korean-style Beef Fried Rice

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Mix up your fried rice options with this spicy Korean-inspired version – it’s a goodie! Vegies, egg, beef and more all make friends in this winning savoury dish. And, for the perfect grains, don’t forget day-old rice is what you need!

WATCH THIS RECIPE

KOREAN-STYLE BEEF FRIED RICE

PREP TIME

10 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

2 tbsp gochujang*

3 tbsp soy sauce

2 tsp sesame oil

2 tsp sesame seeds, plus extra to serve

300g (10 oz) beef mince

3 tbsp vegetable oil

3 eggs, lightly whisked

4 garlic cloves, roughly chopped

1 onion, finely diced

1 cup sliced cabbage

½ cup shredded carrot

½ cup bean shoots

4 cups cooked rice (click here to see my recipe for how to cook rice for fried rice)

¼ cup finely sliced spring onion (scallions), plus extra to serve

Steps
Step 1

In a bowl, combine the gochujang, soy sauce, sesame oil and 2 teaspoons of the sesame seeds.

Step 2

Combine 3 tbsp of the gochujang mixture with the beef. Set the remaining gochujang sauce aside for later.

Step 3

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the egg and swirl to form a large omelette. Cook for a minute or until set. Then flip the omelette over and cook for another half a minute. Transfer to a chopping board and roughly chop.

Step 4

Heat the remaining 2 tablespoons of oil in a wok or large frying pan over high heat. Add the garlic and onion. Stir-fry for half a minute. Then add the beef. Stir-fry until just cooked through. Add the cabbage and stir-fry for a minute. Then add the carrot and bean shoots and stir-fry for half a minute. Add the rice and the remaining gochujang sauce. Stir-fry until the rice grains are evenly coated in the sauce. Toss through the omelette and the spring onion. Remove from heat and serve topped with extra spring onion and a sprinkle of sesame seeds.

Note Icon

Notes:

– Gochujang is a Korean fermented chilli paste. It’s available in the Asian aisle of most supermarkets or order it online.

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