Egg Fried Rice (Gyeran Bokkeumbap)

Name: Egg Fried Rice (Gyeran Bokkeumbap)
Ingredients: 2 servings of rice (about 3 cups cooked rice); 3 large eggs; 3 to 4 scallions (or 1 Korean large scallion, daepa 대파, finely chopped (about 1 cup)); vegetable or canola oil for frying; 1 tablespoon soy sauce; salt and pepper; 1/2 tablespoon sesame oil; 1/2 teaspoon sesame seeds

4.7

(24)

www.koreanbapsang.com

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Servings: 2

Cost: $13.06 /serving

Author : Hyosun

Ingredients

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2 servings of rice (about 3 cups cooked rice)3 large eggs3 to 4 scallions (or 1 Korean large scallion, daepa 대파, finely chopped (about 1 cup))vegetable or canola oil for frying1 tablespoon soy saucesalt and pepper1/2 tablespoon sesame oil1/2 teaspoon sesame seeds

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Instructions

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Step 1

Finely chop the scallions.

Step 2

Crack and beat the eggs in a bowl with chopsticks or a fork.

Step 3

Heat a large skillet over medium high heat with 2 tablespoons of oil. Add 2/3 of the scallions, and stir fry until the scallions turn soft and fragrant.

Step 4

Reduce the heat to medium low and add the eggs, and gently stir to scramble until the eggs are set but still a bit runny. Transfer to a plate.

Step 5

Turn the heat up to medium high. Add 2 tablespoons of oil, and stir in the remaining scallions until the scallions turn soft and fragrant. Stir in 1 tablespoon of soy sauce.

Step 6

Add the rice, and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.

Step 7

Return the eggs to the pan and mix well with the rice, breaking up the eggs. Add salt and pepper to taste, sesame oil, and sesame seeds.