Delicious Fried Rice Gimbap Recipe
Quick & Easy Fried Rice Gimbap for Your Partner’s Lunchbox: Utilizing Leftover Vegetables
Here’s a simple recipe for delicious fried rice gimbap, perfect for using up leftover vegetables and ingredients. It makes for a hearty meal or a fantastic lunchbox option!
Fried Rice Ingredients- 1/4 Carrot
- A little Bell Pepper (use various colors for visual appeal)
- 100g Spam
- 1/2 Onion
- 1/2 Green Onion
- 3 Tbsp Corn Kernels
- 3 Eggs
- 1 Tbsp Perilla Oil
- 3 Tbsp Canola Oil
- A little Seaweed Flakes
- 1 Tbsp Oyster Sauce
- Pinch of Black Pepper
- Pinch of Salt
- Pinch of Sesame Seeds
- 3 bowls of Cooked Rice (cooled or day-old rice)
Cooking Instructions
Step 1
The key to great fried rice is using up those leftover vegetables from your fridge! Feel free to use any vegetables you have on hand, such as carrots, bell peppers, onions, green onions, and spam. Dice all ingredients finely so they’re easy to mix into the rice and provide a pleasant texture.
Step 2
Heat 3 tablespoons of canola oil in a wide pan over medium heat. Add the chopped green onions first and let them infuse the oil with their aroma. Once fragrant, add the diced vegetables and spam, and stir-fry until the vegetables are slightly softened. Cooking over medium heat rather than high heat prevents burning and ensures a delicious result.
Step 3
Once the vegetables are partially cooked, turn off the heat temporarily. Turning off the heat before adding the rice helps to prevent the rice grains from clumping and results in fluffier fried rice.
Step 4
Add 3 bowls of pre-portioned and cooled rice to the pan. Season with 1 tablespoon of oyster sauce, a pinch of salt, and a pinch of black pepper. Oyster sauce adds a lovely sweetness and umami, but adjust the salt to your preference. Gently mix everything together with a spatula, being careful not to mash the rice grains.
Step 5
In a separate small pan, whisk and scramble the 3 eggs to make scrambled eggs. Return the fried rice pan to low heat. Add the prepared scrambled eggs, a little seaweed flakes, and 1 tablespoon of perilla oil. Stir-fry gently until all ingredients are well combined. The nutty aroma of the perilla oil will enhance the overall flavor of the fried rice.
Step 6
Transfer the finished fried rice to a wider dish and let it cool down slightly. It’s important to let the fried rice cool to lukewarm before rolling the gimbap, as hot rice can make the seaweed soggy.
Step 7
Spread the cooled fried rice thinly and evenly over a sheet of gimbap seaweed. If you want to make it look extra neat, you can cut a sheet of seaweed in half and layer it on top of the rice. (This step is optional.) Place perilla leaves on top of the rice, then add pickled radish and processed cheese. Roll the gimbap tightly. Utilizing ingredients you have in the fridge will create a more flavorful gimbap. You can omit the cheese if you don’t have it; it will still be delicious.
Step 8
For the second gimbap, I tried using pickled perilla leaves instead of fresh ones. The salty and aromatic flavor of the pickled perilla paired wonderfully with the fried rice. Both fresh perilla and pickled perilla offer their own unique charm, so choose whichever you prefer.
Step 9
Cut the finished gimbap into bite-sized pieces, and your delicious fried rice gimbap is ready! These are perfect as mini gimbap for kids’ snacks or as a satisfying meal for any time of day.
