Korean-style fried rice

This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice – it's full of iron too

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 530
  • fat 25g
  • saturates 7g
  • carbs 41g
  • sugars 3g
  • fibre 3g
  • protein 38g
  • salt 1.9g


  • 3 tbsp sesame oil
  • 350g rump steak
  • 250g mushrooms (we used chestnut), sliced
  • 3 garlic cloves, thinly sliced
  • 200g beansprouts
  • 2 tbsp soy sauce
  • 1 tbsp chilli sauce (we used sriracha), plus extra to serve
  • 500g cooked rice (200g/7oz uncooked)
  • bunch spring onions, sliced
  • 4 eggs


Using leftovers safely

It's important to take care with leftover cooked rice. See our cookery team's tips on how to store and reheat leftovers safely.


  1. Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.

  2. Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.

  3. Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

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