← Nouns Cooking · Korean

Ingredients

• 500 g cold cooked short-grain rice (about 3 cups)
• 3 large eggs
• 4 Spring onion, finely chopped
• 3 tbsp Vegetable oil
• 1 tbsp Soy sauce
• ½ tbsp Toasted sesame oil
• ½ tsp Sesame seeds
• Salt
• Black pepper

Method

1. Break up any clumps in the rice with your fingers. Beat the eggs with a pinch of salt.
2. Heat the oil in a wok or large frying pan over medium heat and fry the spring onion for 1–2 min, until it sizzles and smells sweet, without browning.
3. Push the spring onion to one side, pour the eggs into the space and scramble them softly for about 1 minute, until just set.
4. Turn the heat to high, add the rice and toss everything together for 3–4 min, pressing out lumps, until every grain is hot and coated.
5. Drizzle the soy sauce around the hot edge of the pan so it sizzles, toss again, then season with salt and pepper. Finish with the sesame oil and seeds and serve with kimchi.

Tips

• Day-old rice from the fridge fries best; if you cook rice fresh, spread it on a tray and cool it quickly before chilling.
• Add a handful of chopped kimchi, ham or prawns to turn it into a fuller meal.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish