Description
This garlic fried rice is comes with a little kick of Korean spices.
Ingredients
Units
Scale
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon tobanjan (Korean chili paste)
- 1/2 teaspoon fish sauce
- 1 packet garlic fried rice seasoning
- 2 cups cooked rice (you can use any type of rice for this)
- 2 tablespoons vegetable oil
- 2 large eggs
- 3/4 cup mushrooms, finely chopped
- salt and pepper, to taste
Instructions
- In a medium/large size pan, add oil garlic, onions and celery. Cook for 3 minutes. Add mushrooms and cook for 2 minutes. Add rice and slowly break it down with a wooden spatula, and stir for 2 minutes. Add fish sauce, tobanjan and fried rice mix, and stir well for another minute.
- Lower the heat, push the fried to one side of the pan and break the 2 eggs on the other. Break the eggs with the spatula – like you would if you were making scrambled eggs – and once the eggs are almost cooked, slowly incorporate them into the fried rice.
- Season with salt and pepper and serve.
Notes
Save this fried rice in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 471
- Sugar: 4.1g
- Sodium: 305.9mg
- Fat: 19g
- Saturated Fat: 12.8g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1.9g
- Protein: 12.6g
- Cholesterol: 186mg
