High Protein Korean Beef Fried Rice
Serves 4
Directions
- 1In a bowl, add light soy sauce, honey, fresh garlic, gochujang, and sesame oil.
- 2Mix well.
- 3Cook your lean ground beef for 6 minutes on high heat.
- 4Once cooked, add half of the sauce with sesame seeds and green onion to the beef.
- 5Cook till golden and crispy then set aside.
- 6Add chopped onion and grated carrots to the pan.
- 7Cook for 5 minutes.
- 8Add your eggs.
- 9Scramble the eggs, then mix it all together with the onion and carrots.
- 10Add leftover cooked rice with the remaining half of the sauce and green onion.
- 11Add the cooked beef to the rice mixture.
- 12For the spicy Korean sauce, combine light mayo, gochujang, garlic powder, and rice vinegar.
- 13Serve the fried rice and distribute into four equal servings.
Ingredients
- 750 g Lean Beef Mince
- 80 g Low Sodium Soy Sauce
- 25 g Honey
- 4 Garlic Cloves Minced
- 30 g Gochujang
- 10 ml Sesame Oil
- Sesame Seeds
- Green Onion
- 10 ml Olive Oil
- 1 Medium Onion chopped
- 1 Carrot Grated
- 3 Whole Eggs
- 500 g Cooked White Rice
- 0.5 of the original sauce Sauce
- Green Onion
- 50 g Light Mayo
- 20 g Gochujang
- 0.5 tsp Garlic Powder
- 10 g Rice Vinegar
Tips
- When making the sauce, use half of it for the beef and the other half for the fried rice.
- You can add extra soy sauce if needed.
- To add more volume to the sauce mix a little water with the sauce.
- When cooking the beef, make sure most of the water has evaporated before adding the sauce.
- Let the beef cook with the sauce for a few minutes till golden brown and crispy.
- You can use egg whites instead of whole eggs.
- Cook the egg on low heat till scrambled.
- When adding sauce to the rice, make sure it’s well combined and cook for 3-4 minutes before adding the beef.
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