Ham Fried Rice, Ham Bokkeumbap
햄볶음밥
You can't go wrong with fried rice. From young kids to older folks, everyone loves fried rice. It's a quick way to make a satisfying and nutritious meal. It's also a great way to use up cold leftover rice. Make fun shapes for kids or heart shapes for your lover. It's also a great dish for parties. You can add chili peppers for a nice spicy kick, or substitute red and green peppers for those who can't take spicy food.
One ingredient unique to Korean style fried rice is SPAM. Yes, SPAM, the meat(or is it?) most North Americans don't really eat. (Here is an interesting article that attempts to explain why Koreans love SPAM.) This also indicates that this recipe is a modern invention that originated after the Korean war and has become a staple of quick Korean food. Of course, you can make this fried rice with your favorite ham or other meat. But, frankly, it just doesn't taste as great without SPAM.
Buy Korean ingredients online here.
You can't go wrong with fried rice. From young kids to older folks, everyone loves fried rice. It's a quick way to make a satisfying and nutritious meal. It's also a great way to use up cold leftover rice. Make fun shapes for kids or heart shapes for your lover. It's also a great dish for parties. You can add chili peppers for a nice spicy kick, or substitute red and green peppers for those who can't take spicy food.
One ingredient unique to Korean style fried rice is SPAM. Yes, SPAM, the meat(or is it?) most North Americans don't really eat. (Here is an interesting article that attempts to explain why Koreans love SPAM.) This also indicates that this recipe is a modern invention that originated after the Korean war and has become a staple of quick Korean food. Of course, you can make this fried rice with your favorite ham or other meat. But, frankly, it just doesn't taste as great without SPAM.
Buy Korean ingredients online here.
INGREDIENTS
shop these ingredients online »| 3 cups | Cooked Rice 밥 (white short grain or sticky rice) | |
| 3 oz | Ham 햄 (SPAM but you can use other meat or ham) | |
| 1 | Onion (Medium) 양파 | |
| ½ | Potato 감자 (optional) | |
| 1 | Green Chili Pepper 풋고추 (can use green pepper instead) | |
| 1 | Red Chili Pepper 붉은 고추 (can use red pepper instead) | |
| 1 | Egg 계란 | |
| ½ | Green Onion 파 (optional) | |
| 2 tbs | Vegetable Oil 식용유 | |
| 1 tbs | Salt 소금 | |
| 1 tsp | Black Pepper 후추 | |
other optional ingredients to kick it up a notch | ||
| 50 | Zucchini, Korean (Grey Squash) 애호박 (optional) | |
| 2 oz | Carrot (large Korean carrot) 당근 (optional) | |
| 1 oz | White Mushroom 양송이 버섯 (optional) | |
| 1 tbs | Ketchup 케첩 (served on the side or drizzled on top) | |
Optional Ingredients and Substitutions
Rice: White short grain rice, also known as Korean rice, sticky rice or Japanese rice, is typically used but you can use brown rice as well. See cooking white rice in a pot and cooking white rice in a rice cooker. For fried rice, make the rice a little drier than usual by adding a little less water. This prevents your fried rice from becoming too soggy.
Green Chili Pepper and Red Chili Pepper: Do not add Cheongyang chili pepper and red chili pepper if you cannot eat spicy food. They can be replaced with red and green peppers.
Vegetables: Most popular vegetables used in Korean fried rice are onion, carrot, zucchini, potato, red & green peppers and mushrooms. You can pick and choose a few from this list except onion is pretty key to this dish.
Vegetarian version: Just omit meat and add mushrooms for a delicious vegetarian style fried rice.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
instructions |
photos |
summary |
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Ingredient amounts in the recipe instructions are for the default serving size. |
Click to enlarge photos. |
Ingredient amounts in the recipe summary are for the default serving size. |
1. Cook riceDon’t forget to cook rice if you don’t have any. For fried rice, make the rice a little drier than usual by adding a little less water. This prevents your fried rice from becoming too soggy. See how to cook rice in a pot or how to cook rice using rice cooker . |
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1
Cook rice |
2. DiceDice an onion finely. |
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2
Dice
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3. DiceDice ½ potato finely. Make sure potatoes are chopped very finely since it takes longer to cook compared to other ingredients. |
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3
Dice
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4. DiceDice a red chili pepper and a green chili pepper finely. You can use ¼ of regular red and green peppers instead. |
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4
Dice
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5. DiceDice spam or meat of your choice finely. |
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5
Dice
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6. ChopChop ½ green onion. |
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6
Chop
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7. Stir-fry VegetablesPreheat a frying pan with 1 teaspoon of vegetable oil on medium heat for 1 min Add the diced chili peppers into the pan and stir-fry for 1 min. |
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7
In a pan
Preheat
Stir-fry
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8. Stir-fry VegetablesAdd 1 teaspoon of vegetable oil. Add the chopped potato, onion, ham and green onion in order. Every time an ingredient is added, add a pinch of salt and black pepper and stir-fry for 1 min on high heat. Add more oil if things start to stick to the bottom. Some people like to stir-fry each ingredient separate and combine all with rice at the end. This can enhance the taste but can be cumbersome. |
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8
Add in order Stir-fry High Heat Add pinch of salt and pepper for each
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9. Stir-fry EggPut aside the stir-fried vegetables on one side of the frying pan. Add 1 teaspoon of vegetable oil on the other side of the pan. Crack an egg on the pan and add a pinch of salt and black pepper. Stir it until the egg is cooked. |
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9
Put aside vegetables Add and stir-fry High Heat
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10. MixWhen the egg is done, mix with the rest of the vegetables on low heat. Add the cooked rice and mix them together. Taste and add more salt and pepper if needed. Stir until everything is thoroughly mixed and all the rice is warm (if using cold left over rice). |
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10
Mix egg and vegetables Low Heat Add cooked rice & Mix Sprinkle salt and pepper & Mix |
11. DonePut fried rice in a bowl and place it upside down on a plate. Remove the bowl and serve with ketchup. |
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11
Put fried rice in a bowl Upside down on a plate Remove bowl Serve with ketchup |
1 min
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