Gather the ingredients. Then read the tips found here.
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.
Add onions, cook for 5 minutes or until tender, stirring occasionally.
Add zucchinis, cook for 5 minutes or until tender but still slightly crisp, stirring occasionally.
On a separate pan, cook spam for 5 minutes.
Add cooked spam to the wok. Using the same pan, add some oil and make scrambled eggs. When done, add them to the wok.
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).
Bokkeum Bap (Korean Fried Rice)
Amount Per Serving
Calories 359Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 7g35%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Total Carbohydrates 39g13%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
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.