Egg Fried Rice (Gyeran Bokkeumbap)
A simple fried rice made with eggs and scallions!
servings of rice
about 3 cups cooked rice
3 to 4
or 1 Korean large scallion, daepa 대파, finely chopped (about 1 cup)
vegetable or canola oil for frying
salt and pepper
Finely chop the scallions.
Crack and beat the eggs in a bowl with chopsticks or a fork.
Heat a large skillet over medium high heat with 2 tablespoons of oil. Add 2/3 of the scallions, and stir fry until the scallions turn soft and fragrant.
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.
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.
Add the rice, and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.
Return the eggs to the pan and mix well with the rice, breaking up the eggs. Add salt and pepper to taste, sesame oil, and sesame seeds.