Korean Egg Rice 계란 밥

#korean #dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

A simple recipe to put your master egg-frying skills to work.

Serving Size: 1 Total Cooking Time: 20min.

INGREDIENTS

• 1 bowl of white rice, cooked

• 1-2 eggs

• 1 tbsp vegetable oil

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1/2 can of tuna for extra protein

• 1 tbsp of fresh ginger, minced

• diced green onion

• sesame seeds

• optional spice: 1 small handful of chopped kimchi

1. In a saucepan, heat up to medium-high heat.

2. Add the vegetable oil to the pan.

3. Once heated up, add the can of tuna and 1/2 of the green onion. Break down using a spatula while cooking.

4. In a small bowl, mix the sesame oil + soy sauce + ginger + green onion. Set aside to add later.

5. Once the tuna is completely cooked, push it to the sides of the pan so there's a hole in the middle of the pan. Add the cooked rice to the hole.

6. Pour the sauce into the rice and use the spatula to mix the sauce with the rice completely. At this point you can add the chopped kimchi and mix into the rice as well.

7. Once the rice looks like one color, mix it with the tuna.

8. Lower the heat to medium and push the rice to one side of the pan.

9. Move the pan so only the empty side is getting hit with the direct heat. Crack the egg or eggs.

10. Cook till sunny side up.

11. Turn off the heat and sprinkle some sesame seeds onto the egg(s).

12. In a big enough bowl, scoop your fried rice and place the egg on top. You can eat it as is or using a spoon, break down the egg to mix it with the fried rice. Serve with sriracha on top for a spicy topping.

Recipe Notes:

• Want it to be more spicy? You can add 1 tsp of sriracha or red pepper paste (gochujang) into the sauce bowl.

• You can replace the tuna with any meat in the fridge - or simply leave it out. Traditional Korean Egg Rice normally has no meat. You can eat it with sesame sheets.