Korean Vegetable Fried Rice

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Vegetable fried rice cooks carrot first, adds onion, zucchini, bell pepper, and corn in a second round, and only then fries the rice so the vegetables and grains keep distinct textures.

Break up 2 cups cooked rice and let it cool briefly to release surface moisture. Cut 80 g onion, 50 g carrot, 60 g bell pepper, and 60 g zucchini into even 5 mm pieces so they cook at the same rate. Heat a pan over high heat for about 30 seconds and swirl in 1 tbsp cooking oil. Add the carrot alone and stir-fry for 1 minute, just until its color brightens. Add the onion, zucchini, bell pepper, and 50 g corn kernels, spreading them across the pan instead of piling them in the center. Toss for 2 minutes so moisture evaporates and the pieces remain lightly crisp. Once the vegetables look slightly translucent, add the rice and separate any clumps with a spatula. Keep the heat high and stir-fry for 2 minutes, until the grains move independently. Pour 1.5 tbsp soy sauce around the hot edge of the pan and toss for 1 more minute so the sizzling sauce coats the rice without burning. Turn off the heat, mix in 1 tsp sesame oil with the residual heat, and check that the vegetables are distributed evenly before serving warm.

Ingredients

servings

IngredientAmountUnit

Cooked rice2 cupcup

Onion80 gg

Carrot50 gg

Bell pepper60 gg

Zucchini60 gg

Corn kernels50 gg

Soy sauce1½ tbsptbsp

Sesame oil1 tsptsp

Cooking oil1 tbsptbsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Step

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

Heat

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

Season

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yachae bokkeumbap relies on finely diced vegetables tossed at high heat for a smoky, light finish.
Finish cue: When the vegetables look slightly translucent, add the rice and press it apart with a spatula.
Avoid this: Toss quickly for 1 more minute, coating the rice and vegetables evenly without letting the sauce burn.
Substitution: Add the onion, zucchini, bell pepper, and 50 g corn kernels, spreading them across the pan instead of piling them in the center.