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Omni Rice (Korean Fried Rice)

Rated as 4 out of 5 Stars

"This is a Korean-style fried rice, good by itself or with salad or kimchi."
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1 h 20 m servings 916
Original recipe yields 4 servings (10 cups rice)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Per Serving: 916 calories; 22.5 143.3 32.6 227 351 Full nutrition

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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.