1 pound ground beef
4 (19 ounce) cans prepared yellow corn noodles
1 (11 ounce) can coconut milk
1 (14.5 ounce) can Japanese-style noodle soup
1 onion, halved
1 green bell pepper, halved
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/4 cup white sugar
1/4 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon garlic powder 's seasoning
1 teaspoon coarse salt (optional)
2 tablespoons sesame seeds
1 tablespoon sesame seeds (optional)
In a large saucepan, heat the hamburger brown bits as low as possible. Drain any grease from the pan.
Place the brown bits in the pan. Dip each piece of cooked rice into the grease, then place in the pan. Fry at high heat for about 3 minutes.
Remove the cooked rice from the skillet, leaving a small mound of brown rice. Fry the brown bits in oil in high heat until golden brown, about 5 minutes. Remove from the pan and let cool completely. Drain and grind the cooked rice mixture to a fine powder, about 2 minutes.
Stir the Korean-style noodle soup and reserved noodles into the pan with the brown rice. Stir occasionally and add soy sauce, vegetable oil, sugar, ginger, chili powder, garlic powder, sesame seeds, sesame seeds and chopped carrots/red bell peppers. Simmer about 1 minute.
Pour the bean sprouts, corn, vegetables, salt, sugar, ginger, salt, soy sauce, vegetable oil, white sugar, chili powder, garlic powder, sesame seeds, sesame seeds into the pan with the rice and vegetables.
Return the brown rice and vegetables to the pan with the roasting pan. Pour a tablespoon of water over all, and sprinkle hot oil over the pan. Fry about 2 minutes on each side. Serve hot, or leave at room temperature.