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Bulgogi-Style Beef Fried Rice for Quick Flavorful Dinners

A quick weeknight meal utilizing leftover rice, featuring tender beef and spicy kimchi, perfect for satisfying cravings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 1 pound Ribeye Steak Thinly sliced (1/8”-1/4” thick)
  • 1/4 cup Soy Sauce Can substitute with gluten-free soy sauce
  • 2 tablespoons Mirin Can replace with a mix of sake and sugar
  • 1 medium Asian Pear Ripe pear is a good alternative
  • 3 cloves Garlic Minced; fresh is best
  • 1 tablespoon Ginger Freshly grated; ground ginger can be a substitute
  • 2 tablespoons Brown Sugar Maple syrup is a great alternative
  • 1 tablespoon Dark Sesame Oil Regular sesame oil can be used if needed
For the Fried Rice
  • 2 tablespoons Neutral Oil Canola, vegetable, or peanut oil
  • 1 medium Shallot Sliced; can use onion if unavailable
  • 1 cup Carrots Diced; swap with peas or bell peppers
  • 3 cups Day-Old Jasmine Rice Fresh rice can be dried in the fridge for a few hours
  • 2 large Eggs Optional for a vegan option
  • 1 cup Kimchi Other pickled vegetables can substitute if unavailable
  • 1/4 cup Green Onions White parts for cooking, tops for garnish
Seasoning
  • 1/4 cup Cilantro Fresh garnish
  • to taste Salt
  • to taste Pepper

Equipment

  • Wok
  • Mixing bowl
  • slotted spoon

Method
 

Cooking Instructions
  1. Marinate the Beef: Combine soy sauce, mirin, grated Asian pear, minced garlic, grated ginger, brown sugar, and dark sesame oil. Add ribeye steak, coat well, cover, and refrigerate for 1 to 8 hours.
  2. Prepare the Sauce: Mix soy sauce, oyster sauce, and grated ginger in a small bowl. Set aside.
  3. Fry the Shallots: Heat neutral oil in a large wok. Fry shallots until golden brown for about 3-4 minutes and transfer to a paper towel.
  4. Cook the Beef: Stir-fry marinated beef in the hot wok for 3-4 minutes until golden brown. Set aside.
  5. Add the Vegetables: Stir-fry diced carrots and minced garlic for 2-3 minutes.
  6. Incorporate the Rice: Add day-old jasmine rice, breaking clumps. Stir-fry for 3-5 minutes.
  7. Cook the Eggs: Push rice mixture aside, scramble eggs until cooked, and mix with rice.
  8. Combine Ingredients: Stir in reserved beef, kimchi, and prepared sauce. Adjust seasoning with salt and pepper.
  9. Serve and Garnish: Plate and sprinkle crispy shallots and cilantro on top before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 1500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Enjoy the dish with a side of kimchi for extra authenticity.

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