This is a Korean-style fried rice, good by itself or with salad or kimchi.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
10 cups rice
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Taste your rice: It shouldn't taste too salty, but if it is too bland, add some more salt -remember you shouldn't be tasting salt, but it shouldn't be bland either.

Nutrition Facts

916 calories; protein 32.6g; carbohydrates 143.3g; fat 22.5g; cholesterol 227.3mg; sodium 350.9mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 4 stars
05/11/2019
This turned out great. I shredded the carrot and zucchini on a cheese grater. Added soy sauce to taste and used jalapeno ketchup. Will definitely make again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2019
This turned out great. I shredded the carrot and zucchini on a cheese grater. Added soy sauce to taste and used jalapeno ketchup. Will definitely make again. Read More
Rating: 4 stars
07/07/2020
the recipe is amazing and clear, but it's my first time making something from an online recipe, so i believe mine could've been better. it's edible though, and very filling Read More