Korean Vegetable Fried Rice
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Carrot gets a one-minute head start before the onion, zucchini, bell pepper and corn follow.
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The order goes by how long each vegetable takes to cook, not by how much water it holds. Everything is cut to about 5 mm so it spreads evenly through the rice, and the corn kernels give little bursts of sweetness.
Ingredients
Instructions
- 1
Break up 2 cups of cooked rice and let it cool briefly so excess moisture escapes.
Dice the 80 g onion, 50 g carrot, 60 g bell pepper, and 60 g zucchini into even 5 mm pieces.
- 2
Heat the pan over high heat for about 30 seconds, then swirl in 1 tablespoon cooking oil.
Add the carrot first and stir-fry for 1 minute, just until the color looks brighter.
- 3
Add the onion, zucchini, bell pepper, and 50 g corn kernels, spreading them across the pan.
Keep tossing for 2 minutes so moisture evaporates instead of pooling and the vegetables stay lightly crisp.
- 4
When the vegetables look slightly translucent, add the rice and press it apart with a spatula.
Keep the heat high and stir-fry for 2 minutes, until the grains move separately instead of clumping.
- 5
Pour 1.5 tablespoons soy sauce around the edge of the pan so it sizzles and smells fragrant.
Toss quickly for 1 more minute, coating the rice and vegetables evenly without letting the sauce burn.
- 6
Turn off the heat and mix in 1 tsp sesame oil with the residual heat.
Check that the rice and vegetables are evenly distributed and serve warm.
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