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Korean Volcano Fried Rice

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Ingredients

Adjust Servings:
1/2 Tbsp sesame oil optional
250 g pork ground
1 medium chopped onion
3 cloves crushed garlic
350 g cooked white rice
a little pinch of ground black pepper
20 g roasted seaweed
sauce
2 Tbsp gochujang (Korean hot pepper paste)
2Tbsp mirin
1 tsp sugar
1/2 tsp ginger
egg mixture
4 egg
3/4 tsp salt
40 ml milk

Korean Volcano Fried Rice

Features:
  • spicy
Cuisine:

With Korean Pepper fragrant makes the volcano fried rice richer in taste.

  • 25 mins
  • Serves 2
  • Easy

Ingredients

  • sauce

  • egg mixture

Directions

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Korean Volcano Fried Rice

This recipe is very special and especially if you have leftover cooked rice. The first time i made this recipe, i just cannot stop to eat it and i have made all my whole plate empty. The taste is just incredibly wonderful. The crunchy rice at the bottom of the pan and the scramble eggs as a lava is just great in one bite. You can also substitute the ground pork with ground beef or any type of ground meat you like.

In this recipe you could use vegetable oil instead the sesame oil when you don’t have any on hand. You will also need a big cup or big glass to shape your rice into a volcano form before you pour the eggs mixture, because only using spatula isn’t that easy. Enjoy the volcano fried rice with sliced cucumber to give some freshness.

Try another easy and delicious fried rice recipe: Bacon fried rice

 

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Steps

1
Done

Sauce preparation

Crush the fresh ginger.
In a small bowl, mix all the ingredients for the sauce : gochujang, mirin, sugar and crushed ginger and set aside.

2
Done

Heat a non-stick pan over high heat, add the sesame and the ground pork. Let it cook for about 5 minutes or until the pork turn golden brown.
Add the chopped onion and the crushed garlic, stir and cook for about 3 minutes.

3
Done

Reduce the heat to medium.
Add the sauce mixture and let it well combined with the meat.
Cook for about 3 minutes.

4
Done

Add cooked white rice and mix it well until all rice no longer white.
Spread the rice on the bottom of the pan and let it for about 3 minutes to create a crunchiness in the bottom.
Meanwhile, beat the eggs with salt and milk, then set aside.
Tear the roasted seaweed and sprinkle it into the pan. Stir the rice and the roasted seaweed.

5
Done

Turn the heat to medium-low.
Put the rice in a big cup to make a volcano form and put it back to the pan.
Make a little cavity in the top of the volcano.

6
Done

Pour the eggs mixture slowly from the top of the volcano and stir the eggs for about 3 minutes and make it scramble.
Serve it with some cucumber if desired.

Stephanie

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