Monday, November 1, 2010

Korean Fried Rice - (Bokkum Bap)

Korean Fried Rice - (Bokkum Bap)
Serves 2-3.

1/4 onion, minced
1 t. butter
olive oil
1 t. soysauce
1 t. worcestershire sauce
1/4 t. fresh ginger, grated
1 garlic, minced
1/2 c. frozen peas and carrots
1/2 c. fish cake, chopped
salt and pepper
2-3 eggs
1 1/2 c. cooked rice, room temperature


1.  In a large skillet heat up 2 t. of olive oil over medium-high heat.  Add the chopped fish cake and cook for 5 minutes.  If you don't have fish cake you can substitute it for ham.

2.  Adjusted the heat to medium, add the minced onion, a pinch of salt and pepper, cook for 3 minutes.  Add 1 t. butter, stirring constantly cook for 2 minutes.  Add 1/2 c. of thawed peas and carrots, cook for 3-4 minutes.  Then set aside in a large bowl for later.

3.  In the same skillet, add 2 t. of olive oil and crack 2-3 eggs, pinch of salt and pepper to taste.  With a wooden spoon break the yolk and whites together.  When it's halfway cooked add the 1-1/2 c. of cooked day old rice or cooled rice.  Add 1 t. of soysauce, stirring constantly cook for 2 minutes.  Turn off the heat, add pinch of pepper.

Please note that if you add hot steamed rice it will get mushy, I know this because I made that mistake haha.  I didn't have any left over rice from the kimbap I made the other day, but what I did was cooked my rice and put it in the refrigerator to cool it down.

You can fry an egg on top of your fried rice like a omelet rice and drizzle the top with ketchup.  If the rice needs a little salt, add soysauce instead.

Enjoy! :)


Anonymous said...

I love your blog and your yummy and practical recipes!

Kim said...

Hi animekrazyidiot! Thanks! :) I love drawing anime. Last anime I was watching was bleach.

Ally said...

Looks tasty!

Kim said...

Hi Ally! Thanks! :)

Post a Comment