"Fully Loaded"... why? Because I put hella stuff in it. Meat, loads of veggies, egg... it has been my go-to dish when my family "orders" it. I must say I changed the dish just a bit... not by a lot. Traditionally, the dish is TOPPED with a fried egg. Mine has scrambled egg mixed in. Traditional... I don't know if they have cucumber and carrots in it, but mine do! XD Omit and add to your taste... it is fried rice after all. Its kind of like a sandwich, you put what you like in it... that's what I think. XD
hello.mimi's TIP: When making this... it is best to use overnight rice! Yes... overnight rice, as in the leftover rice from a night before or so. Fresh rice is good, but after cooking it tends to be mushy. Overnight rice is best, because you have let the cooked rice to sit and cool, letting it soak up the water and moisture. Therefore, it is cooked and still soft but with a little bite. BUT IF YOU DON'T HAVE OVERNIGHT RICE, TRY THIS -> cook your rice ahead of time, BUT LET COOL FOR AT LEAST 2 HOURS PRIOR TO MAKING FRIED RICE!!!! Trust me, it works... or at least trust my Grandma.
My recipe makes for one big wok. Note about the kimchi and kimchi juice... the ones I get are from the Korean market's deli section, so they come in a box. I find it hard to put into measurement as to how much kimchi juice I would use. Basically, the kimchi juice is for added spiciness. And how I measured my use of kimchi juice is by the box... I basically used about 1 - 1.5 box of kimchi juice, take to account that the market does not fill the box entirely... so eye-balling it if the box does not have kimchi in it, I would say I used about 1 cup of the juice... but adjust to your taste.
*drool*
Ingredients:
4 - 5 cups cooked rice
1 - 1½ cup kimchi (sliced with kimchi juice, reserve the kimchi juice on the side about ½-1 cup if you can)
1 - 2 tbsp Korean hot pepper paste (I used Haioreum brand gochujang)
1 - 2 big cloves garlic (minced)
1 tbsp soy sauce
½ a large onion (diced)
1 tbsp sesame oil
½ pound ground beef (quick marinade with a little bit of soy sauce, sugar, and salt... or cheat and use pre-marinaded bulgogi at the Korean market)
3 - 4 eggs (scrambled... omit if topping with a fried egg)
1 cucumber (diced)
1 carrot (diced)
How-To:
- In small pan with a touch of oil, beat and scramble the eggs. Remove and set aside.
- Heat wok with sesame oil, add garlic and let brown. (Omit this step if using pre-marinaded bulgogi.)
- Add ground beef to wok and brown throughly.
- Add rice to wok, stir to incorporate beef. Let stand for a little bit to let rice brown if want crunchy bits of rice.
- Add kimchi, about 1/2 cup kimchi juice first, gochujang, soy sauce, onion, scrambled eggs, cucumber, and carrot into wok.
- Stir to incorporate everything. TASTE (it is very important)! Adjust with reserved kimchi juice to desired level of kimchi flavor. Salt or a tad bit more of the gochujang (this is what is providing the salt in the dish) is needs more salt.
- If want, let fried rice a stand a little to achieve a little bit of crispy burnt rice with occasional stir... but after mixing to incorporate everything, it is ready to be served.
Phew~ that was a lot right? But it is delicious. I hope you all try the recipe. Good luck! (^-^)b
