Korean Fried Rice – Three Things to Know

Korean Fried Rice is a variety of fried rice that is uniquely flavorful and delicious. You will be surprised to know that Korean fried rice is incredibly simple to make if you know three things about making fried rice the Korean way. These methods for fried rice result in the Korean signature flavor that everyone craves. What makes Korean fried rice different is that it breaks away from the fried rice norm. It uses a particular ratio and variety of vegetables and different cooking methods than the normal way to make fried rice. Leading to a dish that is light in color, taste, and texture with a unique signature quality everyone loves.

Nutrition Rating: BroccoliBroccoli

Korean Fried Rice, First Thing to Know

The first thing you about making Korean fried rice should know is that the Korean method does not call for soy sauce, and is one of the reasons that this dish results in a lighter color and taste. Many people make fried rice at home with soy sauce and end up with a salty tasting dish that lacks deep flavor. The Korean method does not use soy sauce, and instead relies on the flavors developed from the ingredient combinations and the cooking method to impart flavor.
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Korean Fried Rice
Bokkeum Bap (Korean Fried Rice)
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Korean Fried Rice is a variety of fried rice that is uniquely flavorful and delicious. You will be surprised to know that ... read more
Bokkeum Bap (Korean Fried Rice)
Votes: 0
Rating: 0
Rate this recipe!
Korean Fried Rice is a variety of fried rice that is uniquely flavorful and delicious. You will be surprised to know that ... read more
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Servings Prep Time
people 15minutes
Cook Time
Servings Prep Time Cook Time
people 15minutes 20minutes
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  1. Gather the ingredients. Then read the tips found here.

  2. Preheat a stainless steel or cast iron wok on a low heat with butter. Use enough to coat surface. Add carrots, increase heat to medium. Cook for 5 minutes or until tender, stirring occasionally with a wooden spoon or heat proof spatula.

    Korean Fried Rice - Frying carrots
  3. Add onions, cook for 5 minutes or until tender, stirring occasionally.

    Korean Fried Rice - Frying onions
  4. Add zucchinis, cook for 5 minutes or until tender but still slightly crisp, stirring occasionally.

    Korean Fried Rice - Frying zucchini
  5. On a separate pan, cook spam for 5 minutes.

    Korean Fried Rice - Frying spam and eggs
  6. Add cooked spam to the wok. Using the same pan, add some oil and make scrambled eggs. When done, add them to the wok.

    Korean Fried Rice - Frying eggs
  7. Add rice, break it little by little, and mix it well with all the ingredients. Add salt, pepper, and oyster sauce(optional) to taste. Cook for another 10-15 minutes(Let rice burn on the bottom a little for crunchy texture).

    Korean Fried Rice -
Nutrition Facts
Bokkeum Bap (Korean Fried Rice)
Amount Per Serving
Calories 359 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 140mg 47%
Sodium 1492mg 62%
Potassium 226mg 6%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 3g
Protein 12g 24%
Vitamin A 59%
Vitamin C 31%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Chef Tips: Making Great Korean Fried Rice

Be sure to use a wok that is made for stir frying. Making fried rice in a wok that is made for stir fry is much better than using cheaper flimsy woks that stick to everything. A cast iron wok works the best and is ideal for making fried rice, however I also use stainless steel on occasion. When you cook a fried rice you want wok that will not stick to the starch in rice.

The surface of a cast iron wok is ideal for making fried rice. With a cast iron wok your rice won't stick as much to the wok after proper seasoning. This may take awhile for you wok to become properly seasoned, and rice make stick or cake on your cast iron wok in the beginning.  But once you have seasoned the wok it won't stick as much to your rice.

Its important to know that with cast iron you don't want to use regular dish soap. Rather use salt to clean your cast iron, and fresh water. After washing put on the stove and heat the cast iron until dry, coat with vegetable oil and store it away. This way your cast iron wont rust and will be ready for the next time you cook.

Another reason I recommend a heavy cast iron wok is the heat absorption. The heaviness of a cast iron wok absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron wok is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen. I recommend the Lodge brand for everything cast iron. I have some of their products and they work great while also being sold at a great price.

I also recommend that you have a quality rice cooker in your home for making rice. A quality rice cooker produces the best result. You wont end up with rice that is too hard, or too soft and gummy. With a quality rice cooker you will be able to make consistently good rice every time. Another quality feature of a good rice cooker is that the rice will stay fresh on warm in a quality cooker for many hours without drying out. I highly recommend Cuckoo Rice Cooker, but I realize that it may be too expensive for most people's budgets.

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