Korean vegetable fried rice (Chaeso bokkeumbap)
Sauté diced carrot, onion and Korean zucchini until the pan is dry, then add rice and soy sauce and stir-fry until the grains separate.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 10 min
Scale the recipe
Ingredients
- Cooked white rice Cooked short-grain white rice weighed before adding water or seasonings
- 400 g
- Carrot Peeled
- 40 g
- Onion Peeled
- 60 g
- Korean zucchini (aehobak) Ends trimmed
- 60 g
Seasonings
- Neutral cooking oil
- 20 g
- Brewed soy sauce
- 2/3 T
- Toasted sesame oil
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the rice
Set out 400 g of cooked rice and gently break up large clumps with a spatula. If using refrigerated rice, it must have been cooled and refrigerated within 1 hour of cooking and cooked less than 24 hours ago.
-
Dice the carrot and onion
Rinse and peel the carrot. Dice the carrot 40 g and peeled onion 60 g into 4–5 mm pieces.
-
Dice and dry the zucchini
Rinse the zucchini under running water and trim the ends. Dice the zucchini 60 g into 4–5 mm pieces and blot any visible moisture with a clean paper towel.
-
Stir-fry the carrot and onion
For larger quantities, divide the vegetables, rice and seasonings proportionally between batches. Heat the oil 20 g in a wide skillet over medium heat. Stir-fry the carrot for about 1 minute, then add the onion and cook about 1 minute more until its edges are translucent.
-
Add the zucchini and cook off moisture
Add the zucchini and toss over medium-high heat for 1–2 minutes. The rice can go in once the edges of the zucchini are slightly translucent and no water is pooling in the pan.
-
Stir-fry the rice
Add the rice and spread it out in the pan. Break up large clumps with a spatula and stir-fry over medium-high heat for 2–3 minutes.
-
Season with soy sauce
Pour the soy sauce 2/3 T around the edge of the pan and toss for about 30 seconds to season evenly. If you used refrigerated rice, gather it and check several spots with a food thermometer. Keep cooking until they all reach at least 74°C. Turn off the heat, add the sesame oil 1/3 T and toss lightly.
-
Serve immediately
Serve the rice hot. If you made the fried rice with freshly cooked rice, divide leftovers among shallow containers, cool and refrigerate within 1 hour, and eat within 24 hours of stir-frying. Do not reheat previously reheated chilled rice again.
