Ingredients
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4 cups white rice, prepared and cooked
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1 tablespoon vegetable oil
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2 -3 tablespoons soy sauce (if dark use only 2)
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3 stalks green onions, trim roots & mince (reserve about 1/2 tsp for egg topping)
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1/2 cup bean sprouts
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10 mushrooms, chopped
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cooked pork or cooked chicken
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potatoes, pieces or peas
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cabbage kimchi, if you like too
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2 eggs, beaten
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1 tablespoon vegetable oil
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1 teaspoon toasted sesame seeds
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1 teaspoon sesame seed oil
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Instructions
- Rice:
- In pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose. Cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
- Add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat. Mound it on a plate and place to the side.
- Egg Topping:
- Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
- On low heat slowly put beaten eggs in pan. Cook like you would an omelet without folding (nice and happy, flat eggy) Make sure it is thoroughly cooked.
- When egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil. Sesame oil has more healthy benefits when it's not cooked.
- Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
- Salt and pepper to taste and eat up while hot!
- My dad and brother would of course cover this all with ketchup if it didn't have the kimchee while my mom would use her hot pepper paste. I just liked mine plain.
- =P.
- You can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.