Korean Vegetable Fried Rice with Fried Egg

What you need

• 600 g (4 cups) cooked short-grain rice, cold, ideally a day old
• 1 small carrot, finely diced
• 1 small onion, finely diced
• 3 scallions, whites and greens separated, thinly sliced
• 3 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 4 large eggs
• 1 tsp toasted sesame seeds
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Break up the cold rice with your fingers so no clumps remain.

2. 2

   Heat 2 tbsp of the oil in a wok or large nonstick frying pan over high heat.

3. 3

   Add the carrot, onion and scallion whites. Stir-fry until the onion turns translucent and the carrot softens, 2-3 min.

4. 4

   Add the rice and spread it out. Stir-fry, pressing and turning, until hot through and the grains look dry and separate, 3-4 min.

5. 5

   Drizzle the soy sauce around the edge of the pan so it sizzles before it reaches the rice, then stir it in.

6. 6

   Season with salt and pepper, stir in the sesame oil and half the scallion greens, and turn off the heat.

7. 7

   Heat the remaining oil in a second frying pan over medium heat and fry the eggs until the whites are set and the edges are crisp, 2-3 min.

8. 8

   Because the yolks stay soft, use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised, or cook the yolks until firm.

9. 9

   Divide the rice among 4 bowls, top each with a fried egg, and finish with the sesame seeds and remaining scallion greens.

Imported from butfirstwebrunch.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.