KOREAN-STYLE FRIED RICE

Korean-style fried rice image

This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice - it's full of iron too

Provided by Katy Greenwood

Time 25m

Number Of Ingredients 10

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Ingredients

3 tbsp sesame oil
350g rump steak
250g mushrooms (we used chestnut), sliced
3 garlic cloves , thinly sliced
200g beansprouts
2 tbsp soy sauce
1 tbsp chilli sauce (we used sriracha), plus extra to serve
500g cooked rice (200g/7oz uncooked)
bunch spring onions , sliced
4 eggs

Steps:

Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium