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KOREAN STYLE FRIED RICE

Why not ? We love all the flavors Korean dishes offer us. A great way to use up any leftovers from a Korean meal, here ….we start from scratch.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 15 minutes | Ready In: marinate beef 1 hour
Ingredients: Print   Add to cart
US Metric

½ lb. sirloin, thinly sliced
1 TB vegetable oil
1 TB sesame seed oil
½ bunch watercress, 1-inch pieces
2 c. bean sprouts
1 medium cucumber, seeded, thinly sliced
2 TB Aloha shoyu
1 TB sesame seeds, toasted, crushed
5 c. cooked rice, air dried or refrigerated
1 c. favorite cabbage kim chee, drained, coarsely chopped
Marinade:
¼ c. Aloha shoyu
¼ c. sesame seed oil
2 TB sugar
1 tsp. sesame seeds, toasted, crushed
2 stalks green onion, chopped
pinch salt, freshly ground black pepper

 

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Feng Shui Fried Rice Cookbook


Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate sirloin 1 hour. Preheat broiler. Broil meat 3 inches from broiler; discard marinade. In a wok or large skillet over medium high heat; stir fry watercress in oils. Add bean sprouts and cucumber. Add soy sauce, sesame seeds and rice; stirring to combine well. Remove from heat; add kim chee. Top with sirloin. Optional to use leftover “Banchan (Korean appetizer side dishes)” and kalbi or bulgogi.

how to serve:
Serves 4-6.
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