Korean stir-fried rice from Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver

  • sesame seeds
  • sesame oil
  • basmati rice
  • eggs
  • BBQ sauce
  • red chillies
  • button mushrooms
  • Savoy cabbage
  • low salt soy sauce
  • leftover beef brisket
  • hot chilli sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TLouise on December 27, 2020

    I love this dish and make it all the time with whatever meat needs using up. I have even frozen left over cabbage from our Sunday roast especially to make this recipe later in the week and it still works a treat.

  • jammydodger on June 24, 2014

    Really good. I used leftover pulled pork (from Bake Off's Winter Kitchen) and some very manky veg - a courgette and two wrinkly peppers - and aside from affirming that I'm crap at poaching eggs this is an excellent recipe, and a great fall back if you have leftover meat and veg to use up.

  • KarinaFrancis on October 28, 2013

    This is a great base dish. I substituted leftover roast pork for the beef and kim chi instead of cabbage, which made it a bit wetter than a fried rice should be but the flavour was out of this world. So quick and easy for a weekday meal with punch.

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