Korean Egg Rice Bowl

Instructions

1. Step 1

   Rinse the rice in a fine-mesh strainer under cool running water until the draining water is mostly clear.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr White Rice

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed rice to the saucepan, add the water, and bring to a boil over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 260.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook until the water is absorbed and the rice is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Remove the saucepan from the heat, rest the rice while covered, then fluff it gently.

   Timer: 10 min (fixed)

   Cookware: medium saucepan, rice paddle

5. Step 5

   Heat the neutral oil in a frying pan over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: frying pan

6. Step 6

   Crack the eggs into the pan and cook until the whites are completely set and the yolks reach the desired firmness.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: frying pan, spatula

7. Step 7

   Divide the hot cooked rice between two serving bowls and place one fried egg on each portion.

   Timer: 1 min (fixed)

   Cookware: serving bowl, spatula

8. Step 8

   Drizzle the bowls with soy sauce and toasted sesame oil, then finish with scallions, sesame seeds, and crumbled roasted seaweed. Serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Roasted Seaweed, 2.0 piece Scallion, 10.0 ml Sesame Oil, 6.0 gr Sesame Seed, 15.0 ml Soy Sauce

   Cookware: serving bowl