Bulgogi Fried Rice
This Bulgogi Fried Rice is a flavor bomb. The homemade marinade makes the most tender beef mixed with fried rice and fresh vegetables. It's incredibly easy to make, which will totally surprise you, because this beef bulgogi is restaurant quality, from the comfort of home.
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Ingredients
Marinade
- 2 Tablespoons garlic minced
- 1 teaspoon ginger minced
- 6 Tablespoons coconut aminos
- 2 Tablespoons apple cider vinegar
- 1 cup applesauce or pear puree
- 1 Tablespoon sesame oil
- 1/4 teaspoon black pepper
Fried Rice
- 2 Tablespoons olive oil
- 1 teaspoon sesame oil
- 1 lb. thinly sliced beef *
- 2 cups cooked rice **
- 1/2 cup carrots diced
- 1/2 cup zucchini diced
- sesame seeds gor garnish
- green onions chopped, for garnish
Instructions
- In a food processor or blender, add all of the ingredients listed under "for the marinade" and blend until marinade is smooth.
- In a large bowl, add the thinly sliced beef and marinade, then mix. Make sure the meat is well coated. Let it marinate for at least 30 minutes, or longer if possible.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
- Add the marinated beef and cook until it's fully cooked and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil, carrot and zucchini.
- Cook for 2-3 minutes until the vegetables are slightly softened.
- Stir in the onion, red bell pepper and carrot. Cook for 2-3 minutes until the vegetables are slightly softened.
- Add the cooked rice, sesame oil and bulgogi to the skillet with the sautéed vegetables. Stir to combine.
- Pour the cooked bulgogi over the noodles and vegetables. Stir to combine.
- Garnish the bulgogi fried rice with sesame seeds and chopped green onions. Serve immediately.
Notes
*Use day-old or leftover rice.
**Thinly slice beef against the grain. Sirloin is the best cut of meat for this fried rice.