Perilla Leaf and Egg Fried Rice
Perilla Leaf and Egg Fried Rice
Fragrant Perilla Leaf and Egg Fried Rice: A Delightful Korean Home-Style Dish
Experience the delightful aroma of perilla leaves combined with the savory richness of eggs in this easy-to-make Perilla Leaf and Egg Fried Rice. This dish is not only flavorful but also a healthy and satisfying meal option for any occasion.
Ingredients- 1/2 handful blanched perilla leaves (approx. 50g)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp sesame oil
- 2 eggs
- 1/2 white part of a large green onion, thinly sliced
- 1 + 1/2 bowls cooked rice (approx. 300g)
- 1/2 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 tsp cooking oil
Cooking Instructions
Step 1
First, prepare the blanched perilla leaves. Carefully clean the perilla leaves, blanch them briefly in boiling water, then rinse under cold water and squeeze out any excess moisture. About half a handful should be sufficient. This step removes any bitterness and ensures a tender texture.
Step 2
In a bowl, place the blanched perilla leaves. Use kitchen scissors to finely chop them into bite-sized pieces. Add 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and 1 tablespoon of sesame oil. Gently mix with your hands until well combined, allowing the flavors to meld.
Step 3
Heat a frying pan over medium heat. Add 1 teaspoon of cooking oil and 1 tablespoon of sesame oil. Add the thinly sliced white part of the green onion and sauté until fragrant, about 1-2 minutes. This process infuses the rice with a wonderful aroma.
Step 4
Once the green onions are fragrant, add the seasoned perilla leaves to the pan. Stir-fry them together with the green onions for about 1-2 minutes, ensuring they don’t stick to the pan. Avoid overcooking to preserve the fresh perilla aroma.
Step 5
Crack the 2 eggs into a separate bowl. Whisk them gently, breaking up the yolks and whites, and removing any chalazae (the stringy white bits). Pour the beaten eggs into the pan with the perilla leaves. Stir the eggs with a spatula or chopsticks, scrambling them until they are about 70-80% cooked and still slightly moist.
Step 6
When the eggs are partially cooked, add the 1 + 1/2 bowls of cooked rice to the pan. Gently press down on the rice with the back of your spatula to break up any clumps. Stir-fry everything together, mixing the rice, perilla leaves, and eggs thoroughly until the rice is heated through and slightly toasted.
Step 7
Finally, season the fried rice. Sprinkle in 1/2 teaspoon of salt and 1 tablespoon of toasted sesame seeds for added flavor and aroma. Give it one final stir to ensure everything is evenly distributed. Serve hot and enjoy this delicious Perilla Leaf and Egg Fried Rice!
