Fried Rice with Jajang Sauce recipe - ingredients, nutrition and when to eat it
Fried Rice with Jajang Sauce combines fluffy stir-fried rice with egg and vegetables, served with a sweet, savory chunjang sauce.
Fried Rice with Jajang Sauce combines fluffy stir-fried rice with egg and vegetables, served with a sweet, savory chunjang sauce. It’s great for lunch or a filling dinner, with a more distinct rice texture than jajangmyeon.
Chinese · 25 minutes to cook
Nutrition (per 515g serving): 608.7 kcal · protein 17g · carbohydrate 86.3g · fat 20g · sodium 1609.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cold rice or rice cooled briefly after cooking clumps less in the pan and fries up fluffy.
Tips: Frying the chunjang briefly in oil brings out its savory aroma, but frying it too long can make it bitter.
Tips: Adjust the sauce thickness by adding water little by little, and mix it with the fried rice just before serving to preserve the texture of the grains.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Egg — 1 pc
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Green onion — 0.3 pc
- Chunjang (black bean paste) — 1.5 Tbsp
- Cooking oil — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Cornstarch — 0.5 Tbsp
- Water — 100 ml