Korean Fried Rice with Minced Pork

An easy recipe, with an Asian Flair. The trick is to make rice the night before. Whenever you make rice, double the recipe and you have another great meal waiting for you the following day.
Start with the vegetables – Saute for a few minutes and put them aside. You can use whatever vegetable you have at hand. In this recipe, I have used minced pork, but you can use any meat you prefer or none at all. Either way, the sauce makes this dish, very tasty.

1 Garlic Clove finely grated
1 Cm of Fresh Ginger peeled and grated
1 Large Red onion, cut in halves and sliced finely
1 Large Carrot, peeled and cut in julienne – I use a peeler
2 Celery branches, cut in fine slices
250 Gr. Minced Pork
2 Cups of Cooked Rice – (Make it the day before)
1/4 cup of Soya Sauce
2 Tablespoon Sesame Oil
1 Large Tablespoon Gochujang paste diluted in the soya and sesame oil
2 Tablespoon Vegetable Oil
Pepper to taste
Prepare all your vegetables in advance, so you can cook your meal, under 10 minutes.
Using a hot wok, pour the vegetable oil and wait until it starts to smoke, pour in the garlic and ginger and saute rapidly for a minute.
Add the onions, celery and carrot and saute for about 3 minutes. Remove all the vegetables and put aside in a large bowl. Using the same wok, saute the minced pork, until cooked through, put the vegetables back with the pork, add the rice and the sauce mixture and mix well.
You can enrich your fried rice with the addition of 2 eggs slightly beaten and added at the last minute.
Serve with scallion freshly cut.
Serve immediately.

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