Chewy Baby Potato Fried Rice
How to Make Chewy Baby Potato Fried Rice
Experience the delightful chewy texture of this amazing baby potato fried rice! It’s a perfect dish that brings simple ingredients to life.
Main Ingredients- 3 medium baby potatoes
- 1/4 carrot
- 1/4 onion
- 1.5 bowls of warm cooked rice
- 3 eggs
- Shredded seasoned seaweed (gim-garu), for garnish
- Toasted sesame seeds, for garnish
- 1 Tbsp olive oil (or sesame oil)
Sauce Ingredients- 1 Tbsp sugar
- 1 Tbsp vinegar (optional)
- 2 Tbsp soy sauce
- 1/2 Tbsp gochugaru (Korean chili powder)
- 1 tsp minced chili (optional)
- 1 tsp minced onion (optional)
- 1 Tbsp sugar
- 1 Tbsp vinegar (optional)
- 2 Tbsp soy sauce
- 1/2 Tbsp gochugaru (Korean chili powder)
- 1 tsp minced chili (optional)
- 1 tsp minced onion (optional)
Cooking Instructions
Step 1
Begin by preparing all the main ingredients and sauce components. Wash the baby potatoes thoroughly. Finely chop or julienne the carrot and onion. Lightly beat the eggs in a separate bowl. If you like a bit of kick and added aroma, consider mincing some chili and onion for the sauce.
Step 2
Finely julienne or mince the carrot and onion. Julienne them for a pleasant texture when chewing, or mince them for a more integrated flavor. Choose the method that best suits your preference.
Step 3
Wash the baby potatoes thoroughly, keeping the skin on. Slice them into approximately 0.5 cm thick sticks, suitable for stir-frying in fried rice. Be careful not to slice them too thinly, as they might break apart during cooking.
Step 4
Cut the julienned baby potatoes into 3-4 smaller pieces. This makes them easier to handle and stir-fry evenly within the rice.
Step 5
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the julienned baby potatoes and carrots. Stir-fry them, pressing down occasionally with a spatula to ensure even cooking. Sauté until the potatoes are lightly golden brown. This pressing technique helps create a slightly crispy exterior, enhancing the chewy texture.
Step 6
Once the potatoes and carrots are partially cooked, add the julienned onion to the pan. Add a little more oil if needed and continue to stir-fry until the onions become translucent. It’s important that all the vegetables are tender before proceeding.
Step 7
Push the cooked vegetables to one side of the pan. Add a little more oil to the empty space and pour in the beaten eggs. Cook over medium heat, allowing the eggs to set slightly. Instead of cooking them into a solid omelet, aim for a scrambled texture that will blend well with the rice.
Step 8
When the eggs are about 50-60% cooked, break them up into smaller pieces using chopsticks or a spatula. This ensures that the egg is evenly distributed throughout the fried rice, adding to its richness.
Step 9
Continue cooking the eggs until they are about 90% done, leaving them slightly moist. This ensures they remain soft and integrate beautifully into the fried rice without becoming dry.
Step 10
Turn off the heat completely. Add the warm cooked rice to the pan. Using warm rice helps the ingredients mix well and prevents clumping.
Step 11
After adding the rice, drizzle with 1 tablespoon of olive oil (or sesame oil) and sprinkle with toasted sesame seeds. Gently mix everything together with a spatula, ensuring that the rice grains are separated and evenly coated with the ingredients.
Step 12
Your wonderfully chewy fried rice is now ready! The sweetness of the baby potatoes combined with the textures of the vegetables creates a truly satisfying dish.
Step 13
Finally, generously sprinkle the finely chopped seasoned seaweed (gim-garu) over the fried rice. Serve with the prepared soy sauce-based sauce on the side. The seaweed and sauce will further enhance the overall flavor profile of your delicious fried rice.
