Korean Veggie Fried Rice with Crispy Eggs

Korean Veggie Fried Rice with Crispy Eggs

Ready in 30 minutes • Serves 2
This dish most recently appeared in Bargain Box (4 Nights For 2) on Sunday, January 15, 2023.
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Channel Korean flavours with this veggie fried rice. You’ll fry rice with punchy Korean ssamjang sauce before topping with crispy fried eggs. To finish it all off, drizzle with ssamjang mayo and shower with shredded nori. If you love a delicious bowl of fried rice for dinner, then this one is for you. Select one of our Veggie Plus recipes and know you're getting your veggie fix! These recipes contain at least 2.5+ (and up to 5) servings of veggies per person.

Ingredients

Cucumber

  • 1 Lebanese cucumber, cut into rounds
  • 1/2 pack shredded nori seaweed
  • 1 tsp vinegar
  • 1 tsp soy sauce

Rice

  • 1 1/8 cup boiling water
  • 150g jasmine rice
  • 1 can corn , drained

Mayo

  • 2 Tbsp mayonnaise
  • 1/2 tsp ssamjang

To Serve

  • 1/2 pack shredded nori seaweed

Eggs

  • 1/2 pack eggs (4 pack)
  • 1 drizzle of oil

Veggies

  • 1 garlic clove, minced
  • 3/4 pack ssamjang
  • 1 tsp sesame oil
  • 1 carrot, grated
  • 1 baby bok choy, thinly sliced

Steps

  1. Boil a half-full kettle. Drain corn. Combine corn, rice, boiling water measure and pinch of salt in a small pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on, and steam for 5 mins (see tip).
  2. Mix first measure of ssamjang in a small bowl with mayo. Cut cucumber into rounds. Toss in a medium bowl with first measure of nori, vinegar and soy sauce. Mince garlic. Thinly slice bok choy. Grate carrot. Set aside.
  3. Heat oil in a medium frypan on medium. Crack eggs into pan one at a time. Cook for about 3 mins, until white is set and yolks are runny. Transfer to a plate and cover to keep warm. Save pan for next step.
  4. Heat sesame oil in saved pan on medium-high. Cook garlic and carrot for 3 mins, until soft. Add remaining ssamjang, bok choy, cooked rice to pan. Stir-fry for a further 1-2 mins, until combined and hot. Season to taste with salt.
  5. Plate up veggie fried rice, top with egg and drizzle with ssamjang mayo. Sprinkle over remaining nori.

Nutritional Information

Energy 2923 kj
699 kcal
Protein 20.8g
Carbohydrate 81.9g
Fat 29.4g