Ingredients

  • Serves 3-4
  • 2 cans (180g) unMEAT fish-free Tuna in water, drain the water for the marinade

    For the Korean BBQ marinade:

    32g Korean soy sauce                                             

    2 tbsp honey                                            

    1 tbsp mirin or cane vinegar                          

     ¼ tsp sesame oil                                                               

    3 inch ginger                                                                  

    5 cloves garlic, peeled                                                                         

    1pc red apple                                          

     ½ pc white onion                                                           

    128ml water         

    For sautéing:              

    56ml vegetable oil

    50g spring onion white part                                   

    100g (or about 10 pcs)  fresh button mushroom cut into quarters           

    500g steamed white jasmine rice    

    1 medium carrot                           

    100g  green peas

    For garnish:                                              

    10g white sesame seeds, toasted

    50g chives, chopped

    10g iceberg lettuce leaves

     

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Recipe Courtesy of
Asian Food Network

Korean BBQ Fried Rice with unMEAT fish-free Tuna

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This smoky, savory Korean-BBQ-inspired fried rice is quick and easy to cook. Turn it into a vegan recipe by substituting mirin with cane vinegar. With 100% plant-based unMEAT, you can get all of the protein, plus all the fiber you need for a healthy life.
  • Easy
  • 15 min
  • 15 min
  • 5 min
  • 13 steps
  • 19 Ingredients
  • Easy
  • 13 steps
  • 19 Ingredients
  • 15 min
  • 15 min
  • 5 min

Directions

  1. Prepare the Korean BBQ marinade

    • Remove the apple core and roughly chop the apple, ginger, garlic cloves and white onion into large chunks.

    • Drain the unMeat fish-free Tuna and keep the water for cooking later.

    • In a mixing bowl, add the drained water from unMeat Tuna, Korean soy sauce, Sesame Oil, honey, mirin (or cane vinegar), chopped red apple, chopped ginger, garlic cloves, chopped white onion & water. Mix well.

    • To the bowl, add the drained unMeat fish-free Tuna, mix until well combined and set aside.

      Use a blender to process the marinade and it will taste better.

    Prepare the Korean BBQ marinade


  2. Prepare the fried rice

    • Chop the spring onions into pieces approximately 1 inch long.

    • Dice the carrot and boil it for approximately 2 minutes, drain and set aside to cool.

    • Boil the peas for approximately 2 minutes, drain and set aside to cool.

    • In a pan on medium heat, toast the white sesame seeds until fragrant. Set aside.

    • Add 56ml vegetable oil to the pan on medium heat. Once the oil is hot, add the spring onions, marinated fish-free Tuna, peas and carrots, mix well.

    • To the pan, add the steamed jasmine rice, toss it well to ensure all the flavor is evenly combined.

     Prepare the fried rice


  3. Plating the fried rice

    • Onto your serving plate, place a couple of iceberg lettuce leaves and scoop the fried rice onto the lettuce.

    • Garnish the fried rice with some freshly chopped chives and the toasted sesame seeds.

    • Your Korean BBQ Fried Rice is now ready to serve! 

      If you like it spicy, garnish the fried rice by adding chopped green or red chilies.

       

    •  

    Plating the fried rice


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    Ingredients
    • Serves 3-4
    • 2 cans (180g) unMEAT fish-free Tuna in water, drain the water for the marinade

      For the Korean BBQ marinade:

      32g Korean soy sauce                                             

      2 tbsp honey                                            

      1 tbsp mirin or cane vinegar                          

       ¼ tsp sesame oil                                                               

      3 inch ginger                                                                  

      5 cloves garlic, peeled                                                                         

      1pc red apple                                          

       ½ pc white onion                                                           

      128ml water         

      For sautéing:              

      56ml vegetable oil

      50g spring onion white part                                   

      100g (or about 10 pcs)  fresh button mushroom cut into quarters           

      500g steamed white jasmine rice    

      1 medium carrot                           

      100g  green peas

      For garnish:                                              

      10g white sesame seeds, toasted

      50g chives, chopped

      10g iceberg lettuce leaves

       

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