Korean Cooking and Cuisine

Finally...nothing special, but here you go.



Whenever I make fried rice, I dig through my fridge and try to add as many vegetables as possible. Today I added about 1 cup each of onions, potatoes, celery, carrots, edamame beans, squash, and corn.



Add 2TB of sesame oil, 2 Tb oil, and 1 TB minced garlic to a large wok and turn up the heat.



I'm sure you've noticed that we are a pro-Spam household. I added about 1/2 a can, but you can easily substitute the Spam for regular beef, chicken or shrimp.



First add your carrots and potatoes and cook for about 5 minutes until the potatoes are almost done.



Then add the rest of your vegetables.



Then add 2 TB light soy sauce (gook ganjang) and 2 TB soy sauce and mix it well.



Eyeball it and add roughly half as much rice as the veggies.



Keep stirring on medium heat until all the vegetables are done (about 10 minutes).

You're now ready to serve! You can add egg to it if you wish, but with this version of fried rice, I prefer it without egg.



In case you're wondering why I make so much fried rice at once~

I actually store them in these Ziploc containers and then freeze them. They're single servings and can be reheated in the microwave. Heat on high for about 2 minutes with the lid slightly loose. Then mix it around a bit and heat on high for an additional 2 minutes and you've got instant fried rice. =P It tastes surprisingly good and fresh.

I told you I don't COOK often. This is a perfect cheat meal.