April 19, 2015

Korean BBQ Fried Rice



are you sick of the Atlanta posts yet? Well get ready because I have a lot of recipes stockpiled for the upcoming posts ;)
Fried rice tends to have a really bad connotation because it's "fried". While this version isn't baked or steamed, it's not technically "fried" and it's loaded with a ton of vegetables and it's devoid of MSG and other flavor enhancers that Asian restaurants are notorious for using. The Korean BBQ sauce here is completely homemade and is versatile for any recipe: use it as a salad dressing, marinade for meat/tempeh/tofu, sauce for vegetables.....the ideas are endless.

I tried pluots (cross between plums & apricots) for the first time, and I really liked them! I wouldn't eat them on their own but I like incorporating them into salads and into this fried rice; they take the place of any juicy fruit (mangos, pineapples, apricots) but are a little more firm so they hold their shape. 

To make this completely vegan, simply omit the egg! There's still a lot of protein here from the tofu and edamame ;)




Recipe: Korean BBQ Fried Rice
By: Hannah Claudia
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1 tablespoon of oil
1 cup of leftover rice (i used basmati)
1 egg, beaten
2-3 tablespoons of homemade Korean BBQ Sauce
1-2 tsp white pepper

1/2 block of tofu, cubed
1 tablespoon of oil

1 carrot, chopped finely
1/2 bell pepper, thinly sliced
1 pluot, sliced
1 scallion, thinly sliced

1/3 cup of frozen corn
1/3 cup of frozen peas
1/3 cup of frozen edamame

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1. Boil water in a small pot. Once it's boiling, add the frozen corn, peas, edamame.
2. Heat 1 tablespoon of oil in a large non-stick pan. Add the tofu and cooked until golden. Set aside.
3. In the same pan, heat another tablespoon of oil. Add the rice and pour the egg mixture over the rice. 
4. Mix the egg into the rice as it cooks; add the white pepper and BBQ sauce. Mix well.
5. Toss in the tofu, carrot, bell pepper, half of the scallion slices, and the drained corn/peas/edamame.
6. Add additional Korean BBQ sauce or white pepper to taste if needed; cook to just warm the ingredients through.
7. Garnish with the pluot and other half of the scallion slices.






xoxo, han

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