A practical Korean bowl dish, finished by topping hot rice pilaf with sautéed vegetables, a pan-fried egg with crispy edges, and a sesame-soy sauce. It's also an ideal recipe for using up leftover rice.
Quickly sauté the carrot and spinach separately in half of the sesame oil and set aside.
In the remaining oil, fry the eggs sunny-side up over high heat until the edges turn crispy and the yolk stays runny.
Place the hot rice pilaf into a bowl and top with the sautéed vegetables, green onion, and the egg.
Drizzle with soy sauce and sesame and serve immediately. Note: if you add the soy sauce too early, the rice will become soggy.
Important: Cook the egg briefly over high heat so the edges turn crisp while the yolk stays runny. Add the sauce right at serving time, otherwise the rice will get soggy. Allergen: contains egg and soy (soy sauce).
Drizzling a few drops of sesame oil over the bowl completes the aroma characteristic of Korean cuisine; it's a flexible recipe where you can use whatever boiled vegetables you have on hand.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.