Korean Saewoo Bokkeumbap (Prawn Fried Rice)

    (22)
    1 hour

    Cooked rice reaches a whole new level when made into Korean-style fried rice with prawns and corn, topped with a lightly fried egg. Serve with kimchi and other Korean side dishes for an authentic taste.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 carrot, diced
    • 1/2 green capsicum, diced
    • 250g prawns, peeled and deveined
    • 1/2 onion, diced
    • 220g corn kernels, drained
    • 2 cloves garlic, thinly sliced
    • 1 tablespoon olive oil
    • 2 eggs, beaten
    • 625g cooked rice, cooled
    • 2 tablespoons oyster sauce, or more to taste
    • 2 tablespoons soy sauce
    • 1 tablespoon butter
    • 1/2 teaspoon salt
    • 1 teaspoon butter, or as needed
    • 4 eggs, to serve (optional)

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat 2 tablespoons olive oil in a large pan over medium heat; add carrots and green capsicum. Cook and stir until slightly softened, about 5 minutes. Add prawns, onion, corn and garlic into carrot mixture. Cook and stir until prawns turn pink, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
    2. Heat 1 tablespoon olive oil in a separate pan over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into prawn and vegetable mixture.
    3. Stir rice, oyster sauce, soy sauce, 1 tablespoon butter and salt into prawn and vegetable mixture, tossing until thoroughly combined.
    4. Heat 1 teaspoon butter in a small nonstick pan over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover pan and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
    5. Serve prawn fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press down lightly and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.

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    Reviews and Ratings
    Global Ratings:
    (22)

    Reviews in English (15)

    by
    28

    The recipe itself was decent but I've read some of these reviews(as a half Korean) and can't help feeling this surge of disappointment. It just seems people don't respect the individuality of Asian cultures and their cuisines and try to view all things Asian in this fusion heavy sort of way. Its not all the same, folks. Chinese fried rice is notably different from Japanese fried rice which is still different from Koream and Thai and so on. Every Asian nation has its own unique take on dishes such as fried rice and it ain't all the same thing. Take heed that changing green peppers to peas isn't just a simple matter of preference, you're going from a Korean dish to a Chinese one. If you like to eat this way, thats great. But at least acknowledge that what you're doing isn't strictly Korean anymore and the fried rices of eaxh country are all that much different. Same goes for the inclusion of egg drop soup on the side- its perfectly fine but at leasr habe a bit of acknowledgement that its Chinese. You're pairing a Chinese soup with a Korean dish. Peace.  -  08 Nov 2013  (Review from Allrecipes USA and Canada)

    by
    22

    Hubs is lucky I like him. He’s on a business trip today, getting home late tonite, and won’t have had a chance to eat all day. He told me he’s been looking forward to this dinner (I made this along with Egg Drop Soup (Better than Restaurant Quality!) all day. This was so “D” good it’s only the guilt factor and the fact that I like him that’s preventing me from scarfing up his portion too. As is my preference, I used peas and carrots rather than green bell pepper, corn and carrots, and in the interest of being carb-responsible, less rice than called for in proportion to the shrimp and vegetables. I loved the addition of the oyster sauce as well as the soy sauce, which gave this fried rice a little more complexity in flavor than most. As for the egg, as I always do when I make fried rice, I cooked it as a crepe, rolled it up like a cigar, then sliced it into ribbons, chiffonade style – much prettier. (I learned this from a wonderful Chinese cook many, many years ago) I did not top this with the optional fried egg – this was just perfect without it.  -  01 Mar 2013  (Review from Allrecipes USA and Canada)

    by
    12

    This was delicious. Fried rice and eggs are a common breakfast on Maui and this is a good one. I made one small change. I used peanut oil with a drop or two of sesame oil because I like those oils for their flavor in stirfrys.(instead of olive oil) Thanks so much for sharing!  -  10 Dec 2012  (Review from Allrecipes USA and Canada)

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