Name: Korean Fried Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 250g white basmati rice; 2 x frying steaks (approx 200g/7oz), sliced into strips; 3 tbsp chili sauce (such as sriracha), plus extra to serve; 2 tbsp sesame oil; 2 garlic cloves, finely sliced; 6 spring onions, finely sliced; 1-2 red chillies, finely sliced; ½ large Savoy cabbage, shredded; 2 tbsp sesame seeds

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Introduction

Korean fried rice is a vibrant and flavorful dish that combines tender steak strips with spicy chili sauce and crunchy vegetables. Quick to prepare, it’s perfect for a satisfying weeknight meal bursting with bold, satisfying flavors.

A white bowl filled with white rice at the bottom, topped with green leafy vegetables mixed with shredded light green cabbage, and pieces of cooked reddish-brown meat. On top, there are thin slices of red chili peppers spread unevenly. The bowl is placed on a white plate with scattered sesame seeds and silver chopsticks resting diagonally on the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g white basmati rice
2 frying steaks (approx 200g/7oz), sliced into strips
3 tbsp chili sauce (such as sriracha), plus extra to serve
2 tbsp sesame oil
2 garlic cloves, finely sliced
6 spring onions, finely sliced
1-2 red chillies, finely sliced
½ large Savoy cabbage, shredded
2 tbsp sesame seeds

Instructions

Step 1: Cook the rice following the package instructions until tender and fluffy. While the rice cooks, place the sliced steak strips in a bowl and mix them with 3 tablespoons of chili sauce to marinate.
Step 2: Heat 1 tablespoon of sesame oil in a large frying pan or wok over high heat. Stir-fry the marinated steak strips for about 2 minutes until they start to brown but remain slightly pink inside. Remove the steak and set aside.
Step 3: Add the sliced garlic, most of the spring onions, and most of the chillies to the pan, reserving some for garnish. Stir-fry these for 2 minutes until fragrant.
Step 4: Add the shredded Savoy cabbage to the pan. Cook gently for 10-12 minutes, stirring occasionally until the cabbage begins to soften.
Step 5: Return the cooked rice and steak to the pan. Mix thoroughly to combine all ingredients evenly.
Step 6: Sprinkle the sesame seeds over the mixture, then garnish with the reserved spring onions and chillies. Drizzle extra chili sauce over the top to serve as desired.

Tips & Variations

For more heat, add extra chili sauce or fresh chillies to taste. You can also swap frying steaks for chicken or tofu for a different protein option.
Using day-old cooked rice helps to achieve a better texture for fried rice by preventing clumping.
Try adding a fried egg on top to make the dish even more satisfying and authentic.

Storage

Store any leftover Korean fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

A white bowl filled with fluffy white rice at the bottom layer, topped with a colorful mix of shredded green and purple cabbage and thin slices of bright red chili peppers. On top, pieces of glazed pork ribs add a rich brown color with a shiny texture. The bowl sits on a white plate with two silver chopsticks resting beside it. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can use long-grain rice or jasmine rice as alternatives. The key is to use rice that is slightly dry or day-old to prevent the dish from becoming mushy.

What if I don’t have chili sauce like sriracha?

If you don’t have chili sauce, you can substitute with any hot sauce or even a mix of chili flakes and a bit of tomato paste to create a similar spicy flavor.