Rice Dishes
Gyeran Bokkeumbap (Egg Fried Rice)
Day-old cooked rice separates better than warm rice. Scramble the eggs separately and set them aside to combine at the end, and stir-fry the onion and carrot before the rice so they soften.
한국어로 보기 (Korean version)
Steps
- 1
Break up the rice with a rice paddle, separating the grains. Finely chop the onion and carrot and thinly slice the leek.
If using freshly cooked rice, spread it out to let the steam escape first so it doesn't stick to the pan.
- 2
Beat the eggs with salt. Heat half the oil in a pan over medium heat and scramble the eggs for 1 minute 30 seconds; once they form soft curds, transfer them to a plate.
- 3
Add the remaining oil to the same pan and stir-fry the onion and carrot over medium heat for 3 minutes until softened.
- 4
Add the rice and stir-fry over medium heat for 3 minutes. Once the grains are coated with oil, return the eggs, add the soy sauce and leek, and toss for 1 minute.
Pour the soy sauce around the edge of the pan first so any scorched flavor doesn't soak into the rice.
Substitutions
| Instead of | Use | How |
|---|---|---|
| carrot | 1/4 Korean zucchini (aehobak) | Zucchini is watery, so stir-fry 1 minute longer to cook off the moisture. |
| soy sauce | 2 tsp oyster sauce | If you have a shellfish allergy, stick with the soy sauce. |
Storing leftovers
As fried rice cools, the grains harden and the oil congeals. Store airtight in the fridge and eat within 1 day. When re-frying, add 1 Tbsp water and a little oil, breaking up the grains, and heat through over medium heat. Fried rice with eggs turns mealy when frozen, so freeze only plain rice in portions instead.
Serve with
Kimchi, gyeran-guk (egg drop soup), and danmuji (yellow pickled radish). With a soup on the side, a less salty fried rice works well.
Making more or less
For 1 serving, halve the ingredients, though you can keep 1 egg. If your pan is small, stir-fry the rice in two batches.
Questions
Why is my egg fried rice mushy and clumpy?
Freshly cooked, moist rice or too much rice in the pan at once steams instead of frying. Break up day-old rice ahead of time, and fry in two batches if your pan is small. Pouring soy sauce straight onto the rice makes that spot clump, so pour it around the edge of the pan.
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