Serves 4
Directions
- 1Add light soy sauce, honey, fresh garlic, gochujang, and sesame oil to a bowl.
- 2Mix well.
- 3Cook lean ground beef for 6 minutes on high heat.
- 4Add the sauce with sesame seeds and green onion.
- 5Cook till golden and crispy, then set aside.
- 6Add chopped onion and grated carrots to the pan.
- 7Cook for 5 minutes.
- 8Add 3-4 eggs.
- 9Scramble the eggs and mix it with the cooked vegetables.
- 10Add cooked rice with the remaining sauce and green onion.
- 11Add the cooked beef to the rice.
- 12For the spicy Korean sauce, add light mayo, gochujang, garlic powder, and rice vinegar to a bowl.
- 13Whisk until well combined.
- 14Serve and distribute into four equal servings.
Ingredients
- 750 g Lean Beef Mince
- 80 g Low Sodium Soy Sauce
- 25 g Honey
- 5 cloves 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
- 4 Whole Eggs
- 500 g Cooked White Rice
- 50 g Light Mayo
- 20 g Gochujang
- 0.5 tsp Garlic Powder
- 15 g Rice Vinegar
Equipment
bowlwhiskpan
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 it cook with the sauce for a few mins 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 mins before adding the beef.
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