Ham Fried Rice Served in Fun Shapes
A one-bowl meal made by stir-frying cold rice with leftover vegetables and ham, then shaping it into seaweed rolls or rice balls.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A budget-friendly rice dish made by stir-frying cold rice, leftover vegetables from the fridge, and ham. Equal parts oyster sauce and gochujang are added to enhance the savory flavor and season the dish. The finished fried rice is great to serve in various ways, such as rolling it in eggs or seaweed, or shaping it into round rice balls.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cooked rice2 bowls
- Ham
- Carrot
- Onion
- Mushrooms
- Red cabbage
- Green chili pepper
- Dried seaweed sheets (gim)
- Egg
Seasoning
- Gochujang (Korean red chili paste)1 tsp
- Oyster sauce1 tsp
- Salt
- Ground black pepper
- Toasted sesame oil
- Shake out the seeds from the chili pepper and mince it.
Steps
Dice all the vegetables into similar square pieces.
I had some wilted red cabbage, so this is the perfect time to use it up. Shake out the seeds from the green chili pepper and mince it.
Prepare the dried seaweed sheets for gimbap and the eggs as well.
Heat oil in a frying pan and add all the vegetables to stir-fry them.
When the vegetables are nearly cooked through, add the cold cooked rice and stir-fry.
Now season the rice. Adjust the seasoning with oyster sauce, gochujang, and salt, then finish with ground black pepper and toasted sesame oil.
I added equal parts oyster sauce and gochujang, and made up for any missing seasoning with salt.
Beat two eggs, spread them out in a frying pan, and add the fried rice before the egg sets, then roll it up.
I should have used a square pan, but it was in the sink, so I just used this.
Lay down a sheet of dried seaweed, spread the fried rice over about 2/3 of it, and roll it up. Dab a little water at the edge to seal it.
It is not rolling very easily because of all the vegetables.
It took some time, and I am not quite satisfied with how it looks.
Personally, I find the fried rice wrapped in seaweed the tastiest.
Shape some into balls and coat them with crushed seaweed flakes.
Here is the classic style topped with an egg garnish.
Have a wonderful day today.
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Ppunwife's tips
- When rolling fried rice in dried seaweed sheets, dab a little water at the edge to seal it.
FAQ
How do you season the fried rice?
Add 1 tsp each of oyster sauce and gochujang in a 1:1 ratio, adjust any missing seasoning with salt, and finish with ground black pepper and toasted sesame oil.
How do you get the seaweed roll to stick together when rolling fried rice?
Spread the fried rice over about two-thirds of the dried seaweed sheet, roll it up, and dab a little water along the edge to seal it easily.
How should the vegetables for the fried rice be prepared?
Dice the prepared vegetables—such as carrot, onion, mushrooms, and red cabbage—into similar-sized square pieces, and shake the seeds out of the green chili pepper before mincing it.
