Korean Fried Egg on Rice with Vegetables Recipe
A very simple dish: a bowl of warm rice topped with a fried egg with a runny yolk and quick stir-fried vegetables in a soy–sesame sauce. In Korea, these “rice and egg bowls” are a typical breakfast or late-night dinner when you’re too tired to cook but still want something homemade. The taste is a bit like combining a fried egg with Polish potatoes and a vegetable stir-fry, just all in one bowl.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
Ingredients
- rice - 160 g
- water - 320 ml
- egg - 2 pieces
- carrot - 0.5 pieces
- zucchini - 0.5 pieces
- spinach - 40 g
- soy sauce - 2.5 tablespoons
- sesame oil - 1.5 tablespoons
- garlic - 1 clove
- sesame seeds - 1 tablespoon
- vegetable oil - 2 tablespoons
- salt - 0.25 teaspoons
Main Ingredient:
egg
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Transfer to a pot, cover with water, add a pinch of salt and cook covered over low heat for 12–15 minutes, until it absorbs the water. Set aside for 10 minutes, still covered.
- Peel the carrot and cut it into thin matchsticks. Wash the zucchini and slice it into thin half-moons. Rinse and dry the spinach. Finely chop the garlic.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the carrot and fry for 3–4 minutes, stirring, until it softens slightly. Add the zucchini and fry for another 3 minutes, until the vegetables are tender but still slightly crisp.
- Add the garlic and fry for about 30 seconds, until fragrant. Add the spinach and 2 tablespoons of soy sauce, and fry for 1–2 minutes, until the leaves wilt. Finally, pour in 1 tablespoon of sesame oil, mix and remove the pan from the heat.
- In a second pan, heat 1 tablespoon of vegetable oil over medium heat. Crack in the eggs, lightly salt and fry for 3–4 minutes, until the whites are set and the yolks remain runny (or longer if you prefer them more set).
- Divide the rice between bowls, top with the vegetables from the pan and a fried egg. Drizzle with the remaining soy sauce and sesame oil, and sprinkle with sesame seeds. Serve immediately.
Storage
In fridge:
1 days
Freezing:
No
Najlepiej zjeść od razu, bo jajko sadzone po podgrzaniu traci konsystencję. Jeśli coś zostanie, usuń jajko i przechowuj sam ryż z warzywami, podgrzewając na patelni z odrobiną wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
