How to Make Ordinary Korean Stir-Fried Rice and Nutritious Korean Stir-Fried Rice

This Korean-style mixed rice uses ingredients that are quite similar to Gwangju-styled mixed rice. After adding the homemade sauce, it is delicious and commendable, a mix of flavors that make you want to eat more easily. It is also very nutritious.Ingredients: 200 grams of rice,

1 egg,

　　5 dried shiitake mushrooms, 1 bunch of spinach leaves,1 bundle of fern vegetables (dried), half a cucumber,half a carrot,1/3 of a radish, and 1/3 of a Korean fermented cabbage, 100 grams of bean sprouts,an appropriate amount of white sesame seeds, 1 red date,1 spoon of Korean chili paste, 1 spoon of honey,1 spoon of sesame oil, a little soy sauce.Preparation: Soak the dried shiitake mushrooms and fern vegetables (dried) in water to soften them beforehand.Method Steps: 1. Rinse the rice and place it in an electric rice cooker with 1.2 times its volume of boiling water, allowing it to steam until dry while preparing the following.2. Cut the softened shiitake mushrooms into strips and cut the fern vegetables (dried) into segments about 5 cm long. Wash the spinach leaves, peel the cucumber, slice the carrot and radish finely, and clean the bean sprouts. 3. Separate the egg whites and yolks into separate containers, then beat the egg whites until frothy.4. Heat a small amount of cooking oil in a wok, add the mushroom strips, stir-fry evenly, then add a little soy sauce and an appropriate amount of white sesame seeds. Once fragrant, remove from heat and set aside.5. Clean the wok, add a small amount of cooking oil, stir-fry the cucumber slices until they become soft, season with a little salt, then remove them when done. 6. Clean the wok again, add a small amount of cooking oil, stir-fry the carrot strips until they soften, season with a little salt, and set aside after it's done.7. Clean the wok once more, add a small amount of cooking oil, pour in the beaten egg whites to make an omelette sheet, cook until done, then cut into strips. 8. In another pot, boil an appropriate amount of water, blanch the bean sprouts, spinach leaves, and fern vegetables (dried) separately, then set aside on plates.9. Mix 1 spoon of Korean chili paste, 1 spoon of honey, and 1 spoon of sesame oil to make the sauce for the mixed rice. 10. Serve the steamed rice in a bowl, arrange the mushroom strips, carrot strips, cucumber slices, omelette strips, bean sprouts, spinach leaves, fern vegetables (dried), and radish on top of the rice. Place the egg yolk in the middle of the rice.

11. Cut the red dates into strips, roll them into circles to place on top of the egg yolk for decoration, then pour the sauce over it. Mix before eating.

Additional Notes:

1. Due to health standards, most eggs in China cannot be consumed raw. The raw egg yolk can be omitted or cooked separately if you prefer.

2. Korean mixed rice isn't very strict about ingredient selection; use whatever ingredients you like with the rice and mix them with the sauce for a delicious result.Boil in the pot with 1.2 times the volume of boiling water until it is dry, then prepare the following ingredients while the rice is being cooked.

2. Slice the rehydrated mushrooms into strips, cut the fern vegetables into segments about 5cm long, wash the spinach leaves, peel and slice the summer squash thinly,slice the carrot and the kimchi finely, wash the mung bean sprouts.

3. Separate the egg whites and yolks.The egg white should be beaten well and set aside. The yolk should also be kept separate.4. Heat a small amount of cooking oil in a wok, add the mushroom strips and stir-fry until fragrant, then add a little soy sauce and sesame seeds, and remove from heat to serve in a dish. 5. Clean the wok and heat a small amount of cooking oil again, add the summer squash slices, stir-fry until soft, then season with a little salt and set aside.

6. Clean the wok once more and heat a small amount of cooking oil, add the carrot strips, stir-fry until soft, then season with a little salt and set aside.

7. Clean the wok again and heat a small amount of cooking oil, pour in the beaten egg whites and spread them out to make an omelette sheet, cook until done, cut into strips when ready.

8. In another pot, boil an appropriate amount of water, add the mung bean sprouts, spinach, and fern vegetables, blanch until tender, then remove from heat and set aside in separate dishes.

9. Mix 1 tablespoon of Korean chili paste, 1 tablespoon of honey, and 1 tablespoon of sesame oil to make a rice bowl sauce.

10. Transfer the cooked dry rice into bowls, arrange the mushroom strips, carrot strips, summer squash slices, omelette strips, mung bean sprouts, spinach, fern vegetables, and kimchi on top of the rice, place the yolk in the center of the rice.

11. Cut the dried jujubes into strips, roll them into circles to decorate over the yolk, pour the sauce over the dish before serving.

Additional notes:1. Most eggs in China do not meet standards for direct consumption, so placing raw egg yolks on top of rice is not advisable; they can be omitted or poached first. 2. Korean mixed rice does not have strict requirements for ingredients, any preferred ingredients can be added to the rice with the sauce, and then stirred until well combined for a delicious dish.

Cut the red dates without the pit into strips, then roll them into rounds and place them on top of the egg yolk for decoration. Finally, pour in the rice bowl sauce; mix before eating.

A few more words:

1 Since most eggs in China do not meet the standard for raw consumption, placing raw egg yolks on top of rice is not advisable. This step can be omitted or use the cooked yolk instead.

2 Korean-style mixed rice does not have strict requirements for ingredients; any food items one likes can be mixed with the rice and stirred with the rice bowl sauce to make delicious mixed rice.