Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Simple Korean Egg Fried Rice
A beginner-friendly Korean-inspired fried rice dish made with fluffy eggs, vegetables, and rice. This quick and easy one-pan meal is perfect for lunch or dinner and requires minimal cooking skills. Served with a dollop of mayonnaise for a light Korean touch.
25 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty3/10
Sour2/10
Umami4/10
Spicy0/10
🥄 Texture
Fluffy, separated grains of cooled fried rice combined with soft, tender scrambled eggs. Small diced tomato provides juicy bursts while cucumber adds a crisp, cooling crunch; mayonnaise lends a creamy coating that ties the components together.
👃 Aroma
Warm buttery and cooked-egg notes dominate, with a light toasty rice scent. Fresh green-citrus top notes from cucumber and tomato and a faint mayonnaise tang round out the aroma.
🍷 Pairs Well With
Chilled barley tea (boricha) or iced green tea; a light lager also pairs well if you prefer an alcoholic option.
🥗 Side Dishes
Korean kimchi or quick-pickled radish for acidity and spice, toasted seaweed (gim) for umami, or a simple cucumber salad for extra freshness.
Ingredients(7 items)
- 12 cups cooked rice (cooled)
- 23 large eggs (beaten)
- 32 tablespoons butter or oil
- 41 medium tomato (diced into small pieces)
- 51 medium cucumber (diced into small pieces)
- 62 tablespoons mayonnaise
- 71 slice bread (optional, for serving)
Nutrition Information(per serving)
320
Calories
9g
Protein
38g
Carbs
14g
Fat
Instructions
- 1
Cook the rice in advance (or use leftover rice) and let it cool completely. This prevents the rice from becoming mushy when fried.
- 2
Heat 1 tablespoon of butter or oil in a large pan or skillet over medium heat. Pour in the beaten eggs and scramble them until fully cooked (about 2-3 minutes). Transfer the cooked eggs to a plate and set aside.
- 3
Add the remaining 1 tablespoon of butter or oil to the same pan. Add the cooled rice and stir-fry for 3-4 minutes, breaking up any clumps with your spoon.
- 4
Add the diced tomato and cucumber to the rice. Stir well and cook for another 2 minutes until the vegetables are mixed throughout.
- 5
Return the scrambled eggs to the pan and mix everything together for 1 minute. Remove from heat.
- 6
Serve the fried rice in bowls and top each serving with 1/2 tablespoon of mayonnaise. Mix well before eating. Serve with a slice of bread on the side if desired.
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