Egg-Wrapped Fried Rice
A Korean egg-wrapped fried rice dish with a bright golden hue and well-balanced, mildly spicy flavor, served with doenjang (Korean fermented soybean paste) for dipping.
Ingredients
Cooked white rice (for stir-frying)
250 g
Eggs (about 5, beaten for the egg crepe)
250 g
Cooked diced chicken
50 g
Chili paste
10 g
MSG
2 g
Fermented soybean paste (for stir-frying the rice and for dipping)
25 g
Finely chopped scallion
10 g
Green peas
5 g
Chicken broth (for stir-frying the rice)
30 ml
Fine salt (part of it used to season the eggs)
3 g
Rendered chicken fat (20 g for frying the rice, 10 g for the egg crepe)
30 g
Instructions
1
Stir-fry the rice
Heat a wok and melt 20 g of the rendered chicken fat. Add the finely chopped scallion and stir-fry until pale yellow. Add the diced chicken and stir-fry briefly, then add the fermented soybean paste and chili paste and stir-fry until the moisture cooks off. Add the cooked rice, chicken broth, MSG, fine salt, and green peas, and stir-fry the rice until everything is heated through.
2
Beat the eggs
Crack the eggs into a bowl, add a portion of the fine salt, and beat until well combined.
3
Wrap and shape the omelette
Heat a flat pan and add 10 g of the rendered chicken fat. Pour in the beaten egg and swirl by hand to spread it into a large thin egg crepe. Pile the fried rice in the center of the crepe, fold in the two opposite sides of the egg, roll it forward, then flip seam-side down into a neat roll. Add a small amount of oil to the pan and briefly pan-fry to set the outside.
4
Plate and serve
Use a spatula to gently lift the omelette onto a plate so it stays intact. Serve immediately with the fermented soybean paste on the side for dipping.
