Seasoning Ingredients for Fried Rice (볶음밥)

There are some seasoning ingredients that are commonly used to season fried rice. If you plan to use a liquid-based seasoning, be careful not to add too much, or it can make your fried rice soggy. A hack for this is to push your ingredients to the side and add any liquid seasoning directly to the pan so that it can evaporate slightly, and also, it will enhance the flavor or the seasoning.

• Salt: Salt is a good option to use for seasoning fried rice because it does not add extra moisture to the fried rice. You can add your salt directly to the oil at the beginning of cooking to melt it so that it distributes more evenly throughout the dish. 
• Soy Sauce (진간장): Soy sauce adds color and flavor to your fried rice. As I mentioned earlier, you will add it directly to your frying pan so that it can evaporate slightly before mixing it with the other stir-fried ingredients. 
• Sesame Oil (참기름): should be added at the end of the cooking process as a finishing touch to add shine and aroma. 
• Oyster Sauce (굴소스): Oyster sauce adds color, MSG, umami, and a slight glaze. Just like soy sauce, you want to add this directly to the pan before mixing it with the other ingredients.
• Seasoning Salt (맛소금): Seasoning salt contains MSG, so it adds enhances the umami flavor while also adding a salty taste.
• Miwon (미원): Miwon is a popular type of MSG that you can add in moderation to your fried rice to enhance the umami.
• Black Pepper (부추): Black pepper can add more depth and flavor. 
• Butter: Adding butter to your fried rice adds flavor, shine, and aroma. 
• Garlic powder & Onion Powder: You can add garlic powder or onion powder to your fried rice to season without adding any moisture. 
• Coarse Red Pepper Flakes (굵은고춧가루): Red pepper flakes should be added towards the end of the seasoning process, you need to be careful not to burn your red pepper flakes, but you also want to cook them slightly to remove any raw flavor. You can take your pan off the heat temporarily and add the red pepper flakes and cook them with the residual heat from the pan if you are worried about burning them.