Yup, here’s another fried rice recipe for you all. If you’ve been around this blog long enough, you know that those are my absolute favorite type of dishes, so no further introductions is necessary.

INGREDIENTS:

(Yields 4 servings / 0.63 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 cup minced chicken (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 cups shredded cabbage (0.30 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 eggs (0.40 EUR)

3 cups precooked cold rice (0.20 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

METHOD:

Peel and thinly slice the onion and mince garlic. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and minced chicken to the wok. Season generously with salt and pepper, then cook for about 5 minutes until the chicken is thoroughly cooked through and starts to crisp slightly at the edges. As the chicken cooks, break it down with your spatula into smaller pieces.

Once the chicken is done add in cabbage, onion and garlic. Give a good stir, then cover with a lid and cook covered for about 2-3 minutes. This will help to steam and wilt down the cabbage more quickly. Once the cabbage cooks down, uncover and cook until all of the excess water evaporates. Then push everything to one side of your pan and add the remaining sunflower seed oil to the empty pan bottom. Pour the whisked eggs out on oil and cook for a minute or two, while gently folding them over with a spatula.

Once the eggs are cooked through, stir in rice, Gochujang, ketchup, soy sauce and sesame oil. Cook the rice undisturbed for a few minutes, until the bottom gets slightly crispy. Stir everything thoroughly one final time and serve immediately.

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Da, evo vam još jedan recept za prženu rižu. Ako ste dovoljno puta navratili na ovaj blog, znate da mi je to jedno od omiljenih vrsta jela. Nikakvi daljnji uvodi ovdje nisu potrebni, pa hajdemo odmah na recept.

SASTOJCI:

(Za 4 porcije / 4,68 kn po porciji / 18,71 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 šalica mljevene piletine (7,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

3 šalice ribanog kupusa (2,25 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 jaja (3,00 kn)

3 šalice kuhane hladne riže (1,50 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Ogulite i tanko narežite luk te sitno nasjeckajte češnjak. Jaja razmutite u maloj zdjelici i stavite na stranu. Duboku tavu ili wok stavite na jaku vatru da se dobro zagriju. Dodajte dvije žlice ulja i piletinu, dobro začinite solju i paprom te kuhajte oko 5 minuta da se meso lagano zahrska. Dok se piletina kuha, špatulom ju razdrobite na manje komade.

Kada je piletina gotova ubacite kupus, luk i češnjak. Dobro promiješajte pa wok poklopite i tako kuhajte 2-3 minute. Na taj način će se uz pomoć pare kupus brže skuhati i povenuti. Kada je kupus povenuo, maknite poklopac i nastavite kuhati otklopljeno dok sva tekućina ne ispari iz woka. Sada sve pogurajte na jednu stranu woka kako bi vam dno na jednom dijelu ostalo prazno. Na prazni dio dodajte preostalo ulje i na njega iskrenite razmućena jaja. Kuhajte ih koju minutu dok ne budu gotova, s time da ih za vrijeme kuhanja nježno presavijajte špatulom.

Kada su jaja gotova umiješajte rižu, Gochujang, kečap, soja sos i sezamovo ulje. Idućih nekoliko minuta sve kuhajte bez miješanja kako bi se dno lagano zahrskalo. Na kraju sve dobro promiješajte i odmah poslužite.