5.0 from 3 votes
Beef Bulgogi Fried Rice
Transform your leftover rice into a mouthwatering meal with beefbulgogi fried rice! Succulent strips of marinated beef are stir-friedwith vibrant vegetables and aromatic garlic, blending seamlessly withseasoned rice. This dish not only revitalizes last night’sleftovers but also offers a quick, flavorful option for meal prep.It’s perfect for busy days when you crave a hearty, satisfying mealwithout the fuss. Enjoy the rich, savory taste of bulgogi in everydelicious bite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 serves
Calories: 474 kcal
Course:
Side Dish , Main Course
Cuisine:
Korean
Ingredients
For the Beef
- ½ cup (125 ml/grams, 4.41 ounces) light soy sauce
- 1 teaspoon ginger minced
- 1 teaspoon (1-2 cloves) garlic, minced
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 tablespoon rice wine mirin
- ¼ teaspoon pepper
- ½ large pear (or red apple) (about 50 grams, 1.76 ounces) finely grated
- 150 grams (5.29 ounces) thinly sliced beef sirloin, rib eye, porterhouse
- 1 tablespoons Neutral flavored oil or as needed
For the Rice
- 2 tablespoons cooking oil e.g. vegetable oil
- 2 eggs beaten and lightly salted
- 90 grams (3.17 ounces) small brown onion finely chopped
- ½ cup (61 grams, 2.20 ounces) carrot, diced and blanched
- 1 ½ teaspoons minced garlic
- 3 cups (380 grams, 13.40 ounces) day old cooked basmati rice
- ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped
- 1 tablespoon light soy sauce
- salt and pepper to taste
- sesame seeds lightly toasted, to garnish
Instructions
For the Beef
- In a mixing bowl, combine all ingredients except for the oil. Mix well, making sure the beef is evenly coated.
- Cover, place in fridge, and marinate beef for at least 20 minutes (overnight for best flavor).
- Heat oil in a frying pan or wok. Once hot, add the beef pieces (including the marinade). Cook for about 3 - 5 minutes or until the beef is cooked through and browned. Stir occasionally. Turn off heat. Remove meat and set aside.
Cup of Yum
For the Rice
- In a wok or deep frying pan, heat 1 tablespoon of cooking oil over medium to high heat. Once hot, pour in the beaten eggs and scramble. Once cooked, remove the eggs and set aside.
- Place the remaining 1 tablespoon of cooking oil to the wok. Add the brown onion and carrot. Cook for 3 to 4 minutes or until softened and lightly borwned.
- Mix through the minced garlic for about half a minute. Turn the heat to high and then add the cooked basmati rice. Break up any clumps of rice, and stir fry for 3 to 4 minutes.
- Mix through the green onions, cooked beef, soy sauce, and cooked egg and continue to fry for a further 4 to 5 minutes.
- Season with salt and pepper to taste, stir fry for a further 2 to 3 minutes. Turn off heat and serve. Garnish with sesame seeds if desired.
Nutrition Information
Serving
1 serve
Calories
474kcal
(24%)
Carbohydrates
49g
(16%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Cholesterol
129mg
(43%)
Sodium
2252mg
(94%)
Potassium
386mg
(11%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 474
% Daily Value*
| Serving | 1 serve | |
| Calories | 474kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 129mg | 43% |
| Sodium | 2252mg | 94% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.