HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Ssamjang Veggie Fried Rice
Korean Ssamjang Veggie Fried Rice

Korean Ssamjang Veggie Fried Rice

with Mayonnaise

Read more

We're channelling Korean flavours in this combination veggie fried rice. Sautéed sesame greens adds subtle nuttiness and ssamjang paste provides the perfect amount of umami that play so well with everyone's finishing favourites... crispy shallots and a perfectly fried egg!

This recipe is under 650kcal per serving

Tags:VeggieUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

button mushrooms

1 bunch

spring onion

½ tin




1 packet

microwavable basmati rice

1 packet

ssamjang paste

(ContainsSesame, Soy)

1 pinch

chilli flakes

1 pinch

crispy shallots

1 packet





1 head

Asian greens

Not included in your delivery

olive oil

1 drizzle

sesame oil


2 tbs

soy sauce

(ContainsSoy, Gluten)




1 pinch

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2646 kJ
Fat28.7 g
of which saturates6.1 g
Carbohydrate61.5 g
of which sugars14.1 g
Protein20.5 g
Sodium1325 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic. Thinly slice the carrot into half-moons. Thinly slice the button mushrooms and spring onion. Roughly chop the Asian greens. Drain the sweetcorn (see ingredients). Cut the lemon into wedges.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the Asian greens, stirring, until wilted, 2-3 minutes. Add a drizzle of sesame oil and season. Transfer to a bowl and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms and carrot until softened, 4-5 minutes. Add the sweetcorn (see ingredients) and cook until softened, 2-3 minutes. Meanwhile, heat the microwavable basmati rice in the microwave until steaming, 2-3 minutes.


Add the garlic and spring onion to the frying pan with the veggies and cook, stirring, 1 minute. Add the ssamjang paste, soy sauce, a drizzle of sesame oil, a squeeze of lemon juice and a pinch of brown sugar and cook until reduced slightly, 30 seconds. Add the heated microwavable rice and cook, stirring, until well combined, 1-2 minutes. Transfer to the serving bowls.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.


Top the bowls of fried rice with a fried egg and the sesame greens. Sprinkle with a pinch of chilli flakes (if using) and the crispy shallots. Dollop over the mayonnaise. Serve with any remaining lemon wedges.