5.0 from 3 votes
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.
Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 servings
Calories: 657 kcal
Course:
Main Course
Cuisine:
Asian , Korean
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.
Cup of Yum
Nutrition Information
Calories
657kcal
(33%)
Carbohydrates
64g
(21%)
Protein
52g
(104%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
182mg
(61%)
Sodium
1863mg
(78%)
Potassium
1223mg
(35%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
190IU
(4%)
Vitamin C
6mg
(7%)
Calcium
100mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 657
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 64g | 21% |
| Protein | 52g | 104% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 182mg | 61% |
| Sodium | 1863mg | 78% |
| Potassium | 1223mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.