Korean Oma Fried Rice With Egg Topping Recipes

Steps:

• If using uncooked rice, combine the rice and 2 1/2 cups water in a small, deep saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until all the water has been absorbed, 35 to 40 minutes. Let stand 10 minutes, covered, then spread out on a large baking sheet to cool completely.
• Heat the oven to 450 degrees. Add 1 tablespoon neutral oil to a large rimmed baking sheet, and add the sausage. Cut it into smaller pieces right on the baking sheet. Transfer to the oven to cook, 5 minutes. Using a wooden spoon, break the sausage into smaller pieces again, then cook until no longer pink, 2 to 3 minutes longer.
• Add the carrots, scallion whites, mushrooms, brussels sprouts and broccolini to the sheet pan, stir well to coat with the oil, and sprinkle lightly with salt. Cook until the vegetables have wilted, about 10 minutes, stirring halfway through.
• Meanwhile, whisk together the gochujang, tamari and remaining 1 tablespoon neutral oil in a large bowl. Add the cooked rice and stir until evenly coated.
• Remove the baking sheet from the oven. Add the rice, stirring to combine with the vegetables, then press the mixture down with the back of a spatula. Return to oven and cook until rice is getting crisp on the bottom, 20 to 25 minutes, stirring once about halfway through and pressing down again. (If serving with fried eggs, begin cooking them about 5 minutes before the rice is done.)
• Divide oven-fried rice among plates or bowls and top each portion with a fried egg, if using. Drizzle with sesame oil, sprinkle with the scallion greens and serve immediately.

Steps:

• Pour the chicken stock into a large pan and bring to the boil. Add the rice and turkey, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.
• Meanwhile, put the spinach in a colander and pour over a kettle of hot water to lightly wilt. Keep the spinach and carrots separate, but dress both with the sesame oil and seeds.
• Cover the cooked rice with a lid and leave to sit for a couple of mins. Meanwhile, heat vegetable oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.
• Spoon the rice into large bowls and arrange the spinach and carrots on top. Finish each with a fried egg and a dollop of chilli sauce. Serve immediately.

Steps:

• Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
• Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
• Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
• Remove from heat and drizzle sesame oil on top.