Omni Rice (Korean Fried Rice) recipe

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Ingredients

3 cups uncooked medium-grain white rice (such as Calrose variety)
6 cups water
2 tablespoons vegetable oil, divided
2 cups 92%-lean ground beef
salt to taste
1 large potato, finely diced
1 large carrot, finely diced
½ large onion, minced
1 large zucchini, finely diced
2 pinches ground black pepper
1 tablespoon roasted sesame seeds
4 eggs
¼ cup ketchup, or as desired

Nutrition Info

915.8 calories
carbohydrate: 143.3 g
cholesterol: 227.3 mg
fat: 22.5 g
fiber: 6.2 g
protein: 32.6 g
saturatedFat: 6.4 g
servingSize: -
sodium: 350.9 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set rice aside.

  2. Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly, until meat is crumbly and no longer pink, 5 to 10 minutes. Transfer cooked beef to a bowl, leaving juices in the wok.

  3. Add potato, carrot, and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked, about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender, about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.

  4. Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together, trying not to make the rice cakey, and cook for about 5 minutes. Add sesame seeds and mix again, cook about 5 minutes more. Season with additional salt, if desired.

  5. Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan, flipping each one time, about 2 minutes per egg.

  6. Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top, covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup, egg, and rice together in 1 spoonful.

Recipe Yield

10 cups rice

Recipe Note

This is a Korean-style fried rice, good by itself or with salad or kimchi.

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