Bulgogi Fried Rice

Coming together in a flash, this bulgogi fried rice is a simple and delicious recipe that's perfect for a weeknight meal. Full of mouthwatering savory flavor, you will want to make this bulgogi beef fried rice weekly! It also keeps well, so it's perfect as a packed lunch.

Course Main Course

Cuisine Asian, Korean

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Calories 657kcal

Author Carmy

Equipment

Large skillet

Ingredients

For the Bulgogi

1 to 1½ pounds thinly sliced beef
¼ cup soy sauce low sodium
2 tablespoons mirin
1 Asian pear grated
2 tablespoons minced garlic
1½ tablespoon sesame oil

For the Sauce

5 tablespoons soy sauce low sodium (optional, swap 1 tablespoon for dark soy sauce)
3 tablespoons oyster sauce
½ teaspoon garlic powder
½ teaspoon onion powder

For the Fried Rice

2 tablespoons oil
4 cups sliced mushrooms (two 227 grams packages)
4 cups cold cooked rice
2 eggs beaten
1 bunch green onions diced, white and light green parts separated from the dark green parts.

Instructions

To a large bowl, add the sliced beef, soy sauce, mirin grated pear, minced garlic, and sesame oil. Using clean hands or gloved hands, massage to combine everything. Set aside to marinate for 30 minutes.
In a small bowl, combine the soy sauce, oyster sauce, garlic powder, and onion powder. Set aside.
In a large non-stick skillet over medium heat, add the marinaded beef, shaking off any excess marinade, in a single layer. Allow the beef to cook for 30 seconds untouched before moving the meat around the skillet. You want to move the meat quickly around the pan. Once browned and cooked through, transfer the meat to a plate and set aside. This should take around 4 to 5 minutes.
To the skillet, add the oil and once hot, add the mushrooms. Cook for a few seconds and add the salt. Cook the mushrooms, stirring occasionally, for 4 to 5 minutes or until browned to your liking.
Add the white and light green parts of the green onions, saute for a minute and then push it side on the skillet, exposing half of the pan.
Add the beaten eggs to the exposed skillet and lightly scramble it. Once mostly cooked through, combine it with the mushrooms and green onions.
Add the cold rice to the skillet. Re-stir the sauce and pour on top. Toss to combine everything. Cook for two to three minutes or until the rice is hot.
Add the cooked bulgogi beef and the remaining green onions to the skillet and toss to combine.

Video

Nutrition