Best 7 Omni Rice Korean Fried Rice Recipes

FRIED RICE: THE KOREAN WAY RECIPE BY TASTY

Steps:

• In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
• In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
• To the same pan, add the kimchi and eggs to the pan and cook until the eggs are set, about 3 minutes.
• Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
• Serve warm.
• Enjoy!

KOREAN FRIED RICE

Steps:

• Cook the rice following pack instructions. Meanwhile, in a bowl, mix the steak strips with the chilli sauce to marinate.
• Heat 1 tbsp of the oil in a large frying pan or wok over a high heat and stir-fry the meat for 2 mins until beginning to colour. Don't be tempted to overcook the steak at this stage as you want it slightly pink in the centre. Once done, set aside on a plate.
• Add the garlic and most of the spring onions and chillies to the pan, reserving some to serve, and continue to stir-fry for 2 mins. Add the cabbage and cook gently for 10-12 mins until beginning to soften.
• Return the rice and steak to the pan and mix everything together until well combined. Sprinkle over the sesame seeds, the reserved spring onions and chillies, and drizzle over more chilli sauce to serve.

KOREAN-STYLE FRIED RICE

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
• Remove from heat and drizzle sesame oil on top.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

KOREAN " OMA" FRIED RICE WITH EGG TOPPING

Steps:

• Rice:.
• In pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose. Cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
• Add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat. Mound it on a plate and place to the side.
• Egg Topping:.
• Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
• On low heat slowly put beaten eggs in pan. Cook like you would an omelet without folding (nice and happy, flat eggy) Make sure it is thoroughly cooked.
• When egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil. Sesame oil has more healthy benefits when it's not cooked.
• Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
• Salt and pepper to taste and eat up while hot!
• My dad and brother would of course cover this all with ketchup if it didn't have the kimchee while my mom would use her hot pepper paste. I just liked mine plain.
• =P.
• You can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

KOREAN-STYLE FRIED RICE

Steps:

• Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
• Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
• Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.