15 Jul Korean Fried Rice – Steak, Mushrooms And Pickles

Jane Wilkinson makes a fried-rice dish that’s fast, filling and a little bit different.

If your kids like variety at dinner time they’ll love this recipe, which has loads of different ingredients. Oyster mushrooms weren’t available, so I used the button variety, and I poached the eggs instead of frying them so they were slightly healthier.

Serves: 4
Cooking And Preparation Time: 15 minutes (when following the exact instructions in the book)

Ingredients
Rice
2 x 250g packets cooked brown rice (or cook your own)
1 lemon

Steak And Mushrooms
125g oyster mushrooms
1 tbs sesame oil
2 tbs reduced-salt soy sauce
1 tbs sherry vinegar
1 clove garlic, crushed
2 x 250g sirloin steaks, fat trimmed, cut into 1cm-thick strips

Pickle
1 cucumber, finely sliced
2 spring onions, finely sliced
salt
caster sugar
soy sauce
sherry vinegar

Garnishes
1 mini cos lettuce, shredded
1 tbs harissa, plus extra to serve
100g baby spinach
2 large eggs
2 tbs sesame seeds

Method
Place rice in a frying pan, squeeze over the lemon juice and heat, stirring often.
Place mushrooms on a char grill and cook, turning, until charred.
Combine oil, soy sauce, vinegar and garlic in a medium bowl. Stir to combine.
Add mushrooms to oil mixture then lay the steak, in one layer, over the char grill. Cook steak until nicely charred on one side only, then toss with the mushrooms and oil mixture.
Place cucumber and onions in a bowl. Add a pinch of salt and sugar, and a drizzle of soy sauce and vinegar, then with clean hands scrunch everything together.
Place lettuce in a little bowl, then place harissa and spinach in similar bowls. Place rice in a large bowl. Heat 1 teaspoon oil in frying pan. Crack in the eggs, sprinkle with sesame seeds, then cook for 90 seconds each side (so yolks are still soft). Place on top of rice. Serve with steak mixture, pickle, garnishes and extra harissa.

From: Jamie’s 15-Minute Meals
Publisher: Penguin Australia
ISBN: 9780718157807
RRP: $49.99 (hardback)
Available: Now