Korean Fried Rice (Simple Leftover Rice Stir-Fry)
Korean fried rice is the ultimate utility dish, designed to turn leftover rice and whatever vegetables remain in the refrigerator into a satisfying meal in under ten minutes. Green onion hits the hot oil first to create a fragrant scallion-infused base, followed by diced carrot and beaten egg that gets scrambled into rough curds. Cold rice - essential because its lower moisture content prevents clumping - goes in next and is tossed vigorously over high heat until every grain separates and picks up a thin coat of oil. Soy sauce poured along the rim of the pan sizzles on contact with the hot metal, developing a toasted aroma that distinguishes a well-made fried rice from a mediocre one. A crack of black pepper and a final swirl of sesame oil complete the seasoning. The recipe is intentionally open-ended: ham, kimchi, shrimp, or any leftover protein slots in without altering the basic technique, which is why this dish appears on Korean dinner tables more often than almost any other.
Adjust Servings
Instructions
- 1
Loosen 2 bowls of cold cooked rice to remove clumps.
- 2
Finely dice ham, carrot, onion, and green onion; beat 2 eggs.
- 3
Heat oil in a pan and sauté green onion first to make scallion oil.
- 4
Add ham and vegetables and stir-fry on high heat for 2 minutes to drive off moisture.
- 5
Add rice and spread it while stir-frying; season with 1 tbsp soy sauce and a pinch of salt.
- 6
Push rice aside, scramble the eggs in the pan, then mix and fry 1 more minute.
- 7
Finish with pepper and a little sesame oil, then serve immediately.
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