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Recipe

Korean Soy and Red Chili Fried Rice

Scott Phillips

Yield: Yields about 7 cups

Servings: 4 as a main course or 8 as a side dish

This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.

Ingredients

  • 2 Tbs. neutral oil, such as canola or peanut
  • 1/4 cup thinly sliced scallions (3 medium)
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. minced fresh garlic
  • 1 cup thinly sliced shiitake mushrooms (stem before slicing)
  • 1 Tbs. Gochujang
  • 4 cups cold cooked medium-grain white rice (from about 2 cups raw)
  • 1 tsp. light soy sauce, more to taste
  • 3/4 cup fresh mung bean or soybean sprouts
  • 3/4 cup thawed frozen edamame (shelled if necessary)
  • 1/2 cup diced extra-firm tofu

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 34
      Fiber (g): 2
      Protein (g): 7

Preparation

  • Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat, and then add the scallions, ginger, and garlic. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
  • Add the mushrooms and stir-fry until slightly softened, 2 to 3 minutes. Stir in the gochujang and stir-fry until all of the ingredients are coated, about 30 seconds.
  • Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
  • Drizzle the soy sauce over the fried rice. Add the bean sprouts and edamame and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more gochujang or soy sauce.
  • Add the tofu and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.

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