Lee Yeon-bok's Vegetable Fried Rice

Name: Lee Yeon-bok's Vegetable Fried Rice
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Instant rice 1 pack; Cabbage slices a little; Chives a little; Carrot slices a little; Green onion 1/4 stalk; Egg 1; Cooking oil 1.5 tablespoons; Oyster sauce 1 tablespoon; Black pepper a little

A quick and easy 5-minute fried rice made with instant rice and fridge vegetables, resulting in a fluffy texture.

5 min Difficulty Easy Rice bowls

Main ingredients

Cabbage Chives Carrot Green onion Egg Oyster sauce

Ingredients needed

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Cabbage Chives Carrot Green onion Egg Oyster sauce

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Recipe

Completely open the plastic wrap of the instant rice and microwave for 2 minutes to remove internal moisture.
Slice the carrot, chop the green onion finely, and prepare cabbage and chives into bite-sized pieces.
Heat cooking oil 1.5 tablespoons in a pan until hot, then crack in the egg and scramble until fully cooked.
Once the egg is fully cooked, add the prepared rice and vegetables to the pan and stir-fry together over high heat.
When all ingredients are well combined, add oyster sauce 1 tablespoon and black pepper a little, then quickly stir-fry to dry out moisture and finish.

Open the instant rice completely and microwave for 2 minutes to remove moisture.
Dice the vegetables and finely chop the green onion.
Heat oil in a pan and cook the egg until fully scrambled.
Add rice and vegetables and stir-fry together.
Add oyster sauce and pepper, then quickly stir-fry to finish.

Cooking tips

Do not add oyster sauce at the beginning, as its starch content can cause the rice to stick to the pan—always stir-fry the rice and vegetables first before adding it.
To achieve the best fluffy texture, always microwave the instant rice while still sealed in its packaging.

Recommended for

People who want to quickly enjoy a meal during busy times.
Those who want to recreate the fluffy texture of Chinese-style fried rice.

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