Korean-style seafood fried rice recipe - ingredients, nutrition and when to eat it
Shrimp and squid are stir-fried with vegetables and rice over high heat for an easy one-bowl meal. Savory soy sauce and oyster sauce pair with springy seafood.
Shrimp and squid are stir-fried with vegetables and rice over high heat for an easy one-bowl meal. Savory soy sauce and oyster sauce pair with springy seafood. It’s a great choice when you want a quick, filling lunch or dinner.
World cuisine · 20 minutes to cook
Nutrition (per 454.3g serving): 609.6 kcal · protein 28.5g · carbohydrate 76.5g · fat 18.5g · sodium 1674.2mg
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: If the rice is too moist, it can clump while frying, so chilled rice or freshly cooked, fluffy rice works best.
Tips: Seafood can turn tough if cooked too long, so add the rice as soon as the shrimp and squid are cooked.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 4 pc
- Squid — 0.3 whole
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Black pepper — 0.1 tsp
- Sesame oil — 0.5 tsp