Egg Fried Rice (Gyeran Bokkeumbap)

Method7 steps · about 17 min

1. 1

   Step 1: Finely chop the scallions (3–4).

   Uses 3–4 scallions, or 1 large Korean scallion, finely chopped (about 1 cup)

2. 2

   Step 2: Crack and beat the eggs (3 large) in a bowl with chopsticks or a fork.

   Uses 3 large eggs

3. 3

   Step 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.

   Uses Two-thirds of chopped scallions · First 2 tbsp frying oil

4. 4

   Step 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.

   Uses Fragrant scallions in first frying oil · Beaten eggs

5. 5

   Step 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.

   Uses Remaining one-third chopped scallions · Remaining 2 tbsp frying oil · 1 tablespoon soy sauce

6. 6

   Step 6: Add the rice (About 3 cups), and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.

   Uses Fragrant scallions with soy sauce and second frying oil · About 3 cups cooked rice (the source calls this 2 servings)

7. 7

   Step 7: Return the soft-scrambled eggs to the pan and mix into the rice, breaking them up. Continue stirring until the eggs finish setting. Season with salt (to taste) and pepper to taste, then add the sesame oil (1/2 tablespoon) and sesame seeds (1/2 teaspoon).

   Uses Toasted rice · Soft-scrambled eggs · Salt to taste · Black pepper to taste · 1/2 tablespoon sesame oil · 1/2 teaspoon sesame seeds