Egg Fried Rice (Gyeran Bokkeumbap)
A simple fried rice made with eggs and scallions!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Finely chop the scallions.
- 2
Crack and beat the eggs in a bowl with chopsticks or a fork.
- 3
Heat a large skillet over medium high heat with 2 tablespoons of oil. Add ⅔ of the scallions, and stir fry until the scallions turn soft and fragrant.
- 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.
- 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.
- 6
Add the rice, and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.
- 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.