Proteins for Fried Rice (볶음밥)

If you use proteins in your fried rice, if they are high in fat, then you can use less oil when cooking them. Usually, you will always stir fry the proteins first until they are completely cooked before adding any other ingredients.

Beef Cuts for Fried Rice:

You can add ground, thinly sliced, or small diced beef.

• Chuck (목심)
• Brisket (앞다리)
• Chuck Eye & rib eye (등심)
• Eye of round (설도)
• Rump (우둔)
• Sirloin (채끝)

Seafood for Fried Rice:

You can use small shrimp or strained and very dry canned tuna.

Processed Meats for Fried Rice:

You can mince, small dice, or thinly slice these proteins. 

• Spam
• Ham
• Bacon
• Sausage

Pork Cuts for Fried Rice:

You can add ground, thinly sliced, or small diced pork.

• Jowl (항정살)
• Picnic shoulder (앞다리살)
• Loin (등심)
• Pork belly (삼겹살)

You can add whatever you want to your fried rice but usually, choosing one protein is common, unless you are also adding eggs to your fried rice. Usually, you would add about 1 egg per ¾ cup of cooked rice.

There are different ways you can add eggs to your fried rice:

1. You can add fully whisked eggs, or you can crack an egg directly into your pan and cook it completely before removing it from the pan and setting it to the side to add at the end of the cooking process.
2. You can also add your fully whisked eggs, or you can crack an egg directly into your rice when it is done being cooked in the wok so that the egg coats the rice. 
3. You can also towards the end of your cooking process, push all your cooked ingredients to the side of the pan to make an open section in the middle of the wok and then add your fully whisked eggs, or you can crack an egg directly into the pan, cook it completely and then mix it with the other ingredients that you pushed to the side of the pan earlier before serving.