Korean " Oma" Fried Rice With Egg Topping Recipe

Name: Korean " Oma" Fried Rice With Egg Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Ingredients; 4 cups white rice, prepared and cooked; 1 tablespoon vegetable oil; 2 -3 tablespoons soy sauce (if dark use only 2); 3 stalks green onions, trim roots & mince (reserve about 1/2 tsp for egg topping); Add any of the following to your liking (the recipe assumes all leftovers and vegetables are cooked); 1/2 cup bean sprouts; 10 mushrooms, chopped; Any type of leftover cooked meat cut small such as; cooked pork or cooked chicken; Any type of leftover cooked Vegetable cut small such as; potatoes, pieces or peas; cabbage kimchi, if you like too; For Egg Topping; 2 eggs, beaten; 1 tablespoon vegetable oil; 1 teaspoon toasted sesame seeds; 1 teaspoon sesame seed oil; 1/2 teaspoon green onion, you reserved; 1 pinch salt; 1 pinch pepper; Optional; bits of roasted kombu seaweed (or any type of laver); red pepper flakes

Servings: persons

Basic Ingredients
4 cups white rice, prepared and cooked
1 tablespoon vegetable oil
2 -3 tablespoons soy sauce (if dark use only 2)
3 stalks green onions, trim roots & mince (reserve about 1/2 tsp for egg topping)
Add any of the following to your liking (the recipe assumes all leftovers and vegetables are cooked)
1/2 cup bean sprouts
10 mushrooms, chopped
Any type of leftover cooked meat cut small such as
cooked pork or cooked chicken
Any type of leftover cooked Vegetable cut small such as
potatoes, pieces or peas
cabbage kimchi, if you like too
For Egg Topping
2 eggs, beaten
1 tablespoon vegetable oil
1 teaspoon toasted sesame seeds
1 teaspoon sesame seed oil
1/2 teaspoon green onion, you reserved
1 pinch salt
1 pinch pepper
Optional
bits of roasted kombu seaweed (or any type of laver)
red pepper flakes

1
Rice:
2
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.
3
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.
4
Egg Topping:
5
Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
6
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.
7
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.
8
Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
9
Salt and pepper to taste and eat up while hot!
10
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.
11
=P.
12
You can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.

938

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Basic Ingredients, 4 cups white rice, prepared and cooked, 1 tablespoon vegetable oil, 2 -3 tablespoons soy sauce (if dark use only 2), and more.

Yes, Korean " Oma" Fried Rice With Egg Topping falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean " Oma" Fried Rice With Egg Topping

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