Photo: Korea Ministry of Food and Drug Safety

Hyanghyang Fried Rice

Name: Hyanghyang Fried Rice
Cuisine: South Korea
Ingredients: 10 g potato; 10 g cucumber; 5 g wood ear mushrooms; 15 g chicken; 10 g chicken stock; 50 g cooked rice; 9 g scallion; 1 g vegetable oil; salt to taste

향향 볶음밥

Rice · Stir-fried

RiceCourse

104kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Hyanghyang Fried Rice

Not spicyNo porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

potato감자
10 g
cucumber오이
10 g
wood ear mushrooms목이버섯
5 g
chicken닭고기
15 g
chicken stock닭 육수
10 g
cooked rice밥
50 g
scallion파
9 g
vegetable oil식물성기름
1 g
salt to taste소금적당량

Nutrition per serving

104kcal

18.9gCarbs

5.6gProtein

1.3gFat

10mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the chicken into cubes.
Cut the potato and cucumber into cubes and soak the wood ear mushrooms in water.
Stir-fry step 1 in an oiled pan, then add the chicken stock.
When the chicken is cooked, add the potato and wood ear mushrooms, boil, and then drain.
Heat oil in a clean pan and stir-fry the rice and sliced scallion.
Add the cucumber, cooked chicken, wood ear mushrooms, and salt to step 5 and stir-fry.

💡 TipYou can use other mushrooms instead of wood ear mushrooms.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.