SAEDNEWS: Fried rice and eggs is considered a popular ready-to-eat Korean dish that can be prepared quickly using simple ingredients. It comes in both spicy and mild varieties, served either with chili paste or without.
Egg fried rice pairs wonderfully with Chinese flavors. For the best results, make sure the rice is fully cooked and cooled before stir-frying with other ingredients.
200 g rice
100 g bean sprouts
100 g green peas
1 egg
2 tsp sesame oil
2 tbsp vegetable oil
4 spring onions
2 tsp soy sauce
White pepper, to taste
Salt, to taste
Cook the rice and allow it to cool completely. Finely chop the spring onions.
Heat the vegetable oil in a pan. Once hot, add the rice and stir-fry for 3–4 minutes until thoroughly heated.
Add cooked green peas, chopped spring onions, and bean sprouts. Stir-fry for about 3 minutes, keeping the rice moving in the pan.
Add soy sauce and white pepper, then push the mixture to one side of the pan.
Pour the sesame oil into the empty side of the pan. Add the beaten egg and let it sit for 10 minutes to set. Break the cooked egg into small pieces with a fork and mix with the rice and vegetables.
Stir everything together for a few more minutes and serve immediately. Optional additions when adding peas include diced ham, cooked shrimp, or sweet corn.
3 tbsp butter
2 eggs
2 medium carrots
1 small white onion
½ cup cooked green peas
3 cloves garlic, grated
4 cups cooked, cooled rice (preferably fragrant rice)
3 spring onions
3–4 tbsp soy sauce
½ tsp sesame oil
Dice the onion and carrots, and thinly slice the spring onions. Grate the garlic.
Heat ½ tbsp butter in a pan over medium-high heat. Beat the eggs in a bowl, then pour them into the pan and scramble until cooked into small pieces. Remove and set aside.
Add 1 tbsp butter to the pan. Sauté the carrots, onion, green peas, and garlic with a pinch of salt and pepper for about 5 minutes, until softened.
Increase the heat and push the vegetables to one side of the pan. Add the remaining butter, stirring as it melts. Immediately add the rice and optionally the soy sauce, then mix with the vegetables. Continue stir-frying for 15–20 seconds up to 3 minutes, until the rice and vegetables turn slightly golden.
Add the chopped spring onions, sesame oil, and scrambled egg. Mix thoroughly and adjust seasoning with salt and pepper if needed. Serve hot immediately.
You can substitute butter with light olive oil or any other vegetable oil.
There are countless ways to prepare fried rice; some prefer cooking the rice, then vegetables in the center, and finally the egg on top.
This dish can also include shrimp, chicken, or meat, but using egg is a cheaper and faster protein alternative.
Soy sauce is optional but adds color and flavor.
Customize the recipe with your favorite vegetables and seasonings.
