Korean BBQ Egg Fried Rice
Smoky Korean-style fried rice cooked on the grill with crispy eggs and bulgogi flavors. Perfect weekend BBQ lunch dish.
Ingredients
- 6 large eggs, beaten
- 4 cups cooked jasmine rice, day-old
- 300g thinly sliced beef sirloin
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp gochujang
- 1 tbsp brown sugar
- 4 green onions, sliced
- 2 carrots, diced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 1 large wok or cast iron pan
Instructions
Preheat grill to medium-high and place wok on grates to heat
Marinate beef in 1 tbsp soy sauce, 1 tbsp sesame oil, and brown sugar for 10 minutes
Add oil to hot wok and scramble eggs until just set, remove and set aside
Add beef to wok and stir-fry for 2-3 minutes until cooked through
Add garlic, carrots, and peas, stir-fry for 3 minutes
Add rice, breaking up clumps, and stir-fry for 5 minutes until heated through
Mix gochujang with remaining soy sauce and sesame oil
Add sauce to rice and toss to combine
Return scrambled eggs to wok and gently fold in
Garnish with green onions and sesame seeds
Serve hot directly from the grill
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