Hi there from your absent Galley Kat.  We’ve been so busy here in our little home by the sea that I can barely turn around before another round of guests from away arrive.  I’ve been told to stop being such a good Welcome to Nova Scotia ambassador but when you’re so much in love with living in paradise it’s really hard for me to stop shouting it from the roof tops.

I know that in my last post (recipe here:Easy Korean-style Chicken and Broccoli), I promised a good way of using up that leftover rice.  You did make some extra didn’t you?  Well hop to it!  What I have cooking today in my galley is not only easy and economical, it’s also filled with flavour.

For this batch I used cooked brown rice but it’s also excellent with any cooked grains.  My favourite for an extra punch of nutrition is using ancient grains. They can be cooked quickly in a pressure cooker (my go-to method) and as I suggested in my previous post, it makes so much sense (translation = $$cents$$) to cook extra.  If you have freezer capacity in your tiny abode the leftovers can be stashed away for several months.  If no freezer the cooked grains keep well refrigerated which makes it perfect for weekly meal planning.

I served this tonight with some grated carrots, a couple of fried eggs with lime wedges on the side to squeeze over all.

A serving of my Korean-style pickles goes really well with this too adding a mild hit of heat. (Link to recipe here).

There you have it Galley Peeps.  Simple, quick, economical.  A complete meatless meal in a bowl.

Thanks for dropping by.  If you haven’t subscribed yet, please do because I have some yummy recipes I’ve been working on that I hope to have ready for you very soon.  I don’t post very frequently so your inbox  won’t be bombarded…just the occasional easy, mostly healthy and fun-to-make deliciousness.

Korean-Style Fried Rice

Simple, economical, quick and tasty
Servings 2 Servings
Calories 602kcal
Author www.seasaltgalleykat.com


  • 1 tbsp neutral oil
  • 1 onion chopped
  • 2-3 garlic cloves chopped
  • 2 tsp freshly grated ginger
  • 3 cups cooked rice
  • 1 tbsp gochujang
  • 2 tbsp butter
  • 2 eggs
  • 1 cup grated carrots
  • lime wedges, chopped green onion & chopped parsley or cilantro to garnish
  • Korean-style pickles (see recipe link above)


  • In a heavy pan heat oil and sauté onion and garlic until browned lightly...just.
  • Stir in fresh ginger and sauté for another minute.
  • Add rice to pan and sauté until the rice begins to brown lightly. Stir in gochujang until well combined
  • In small fry pan melt butter and quickly fry eggs to your liking. I find sunny side up with runny yolks gives the best results.
  • Pile rice, grated carrots and a couple of spoons full of pickles into serving bowls.
  • Garnish with lime wedges, chopped parsley and chopped green onions.


Calories: 602kcal | Carbohydrates: 83g | Protein: 14g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 194mg | Sodium: 216mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11284IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 2mg

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