Korean Egg Fried Rice (Quick Wok-Tossed Grain Bowl)
Two beaten eggs and one bowl of rice are all it takes to make this ten-minute fried rice. The eggs are poured into a smoking-hot oiled pan, and rice is added the moment the eggs are half-set, then tossed rapidly so every grain gets an individual egg coating - producing a texture that is fluffy and slightly glossy rather than clumpy. Cold leftover rice works best because its lower moisture content lets the grains separate cleanly during stir-frying. A finishing drizzle of sesame oil and a scattering of chopped green onion add a toasty fragrance that rounds out this minimal but satisfying solo meal.
Adjust Servings
Instructions
- 1
Beat eggs with salt and slice green onion.
- 2
Heat generous oil in a pan over high heat.
- 3
Pour in eggs, and when half set, immediately add rice and toss quickly.
- 4
Stir-fry for 2 minutes, breaking clumps so every grain is egg-coated.
- 5
Finish with green onion and sesame oil.
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