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Korean Fried Rice

This recipe super easy to make, takes just one pan and actually gets better throughout the week. It’s the perfect meal prep! You’re going to love the flavors on this one. We take a normal fried rice and add more flavor and more protein with sweet and spicy Korean style ground beef. And if you aren’t typically adventurous when it comes to food, I encourage you to try this one out! It’s not spicy at all and the flavors are relatively mild. I think you’ll really love it.

Cook

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Cook the rice the day before if you can. If not, just cook it as early as possible and refrigerate it until you’re ready to make this recipe.

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For

4

M

I

2

cup

Cooked rice, about uncooked

1

bunch

Green onions

1

Red bell pepper

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Per Serving

Calories

419kcal

Fat

12g

Carbs

44g

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Notes

SUBSTITUTIONS

  • Sub for ground beef: ground turkey

  • Sub for butter: oil

  • Sub for coconut aminos: low sodium soy sauce

  • Sub for pear: small apple

  • Sub for green onions: any onion- about 1/4 cup chopped

  • You can add in any other veggies you like! Just chop them up and add them in with the bell pepper. It’s a great way to clean out your fridge.

LAZY VERSION

  • You can use a microwave rice packet for the rice

  • Use prechopped onion and pepper

STORAGE

  • Allow everything to come to room temp and then store in airtight containers, like these.

REHEATING

  • Microwave for 1-2 minutes, stirring halfway through.

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homepage-image

Korean Fried Rice

This recipe super easy to make, takes just one pan and actually gets better throughout the week. It’s the perfect meal prep! You’re going to love the flavors on this one. We take a normal fried rice and add more flavor and more protein with sweet and spicy Korean style ground beef. And if you aren’t typically adventurous when it comes to food, I encourage you to try this one out! It’s not spicy at all and the flavors are relatively mild. I think you’ll really love it.

Cook

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Cook the rice the day before if you can. If not, just cook it as early as possible and refrigerate it until you’re ready to make this recipe.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

2

cup

Cooked rice, about uncooked

1

bunch

Green onions

1

Red bell pepper

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

419kcal

Fat

12g

Carbs

44g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

SUBSTITUTIONS

  • Sub for ground beef: ground turkey

  • Sub for butter: oil

  • Sub for coconut aminos: low sodium soy sauce

  • Sub for pear: small apple

  • Sub for green onions: any onion- about 1/4 cup chopped

  • You can add in any other veggies you like! Just chop them up and add them in with the bell pepper. It’s a great way to clean out your fridge.

LAZY VERSION

  • You can use a microwave rice packet for the rice

  • Use prechopped onion and pepper

STORAGE

  • Allow everything to come to room temp and then store in airtight containers, like these.

REHEATING

  • Microwave for 1-2 minutes, stirring halfway through.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel