Simple Baek Jong Won Egg Fried Rice
Simple Baek Jong Won Egg Fried Rice
Baek Jong Won’s ‘Egg Fried Rice’ Becomes Chinese Restaurant Style with Just 3-Minute Jjajang Sauce
I made Baek Jong Won’s egg fried rice and felt that with just a 3-minute jjajang sauce, it could truly become the fried rice you’d order from a Chinese restaurant! I highly recommend you try making it! It’s incredibly simple yet surprisingly delicious.
Ingredients- 1 bowl of rice (approx. 210g)
- 2 large eggs
- 1/2 cup chopped green onions (approx. 50g)
- 4 tsp cooking oil (approx. 20ml)
- 1/2 tsp soy sauce (approx. 2.5ml)
- 1/4 Tbsp MSG (optional, for enhanced umami)
- 1g salt (or a pinch)
Cooking Instructions
Step 1
First, heat 4 teaspoons of cooking oil in a frying pan over medium-low heat. Add the finely chopped green onions and stir-fry to create fragrant scallion oil. Once the green onions turn lightly golden and aromatic, push them to one side of the pan. This allows the oil to absorb the scallion’s flavor, enhancing the overall taste of the fried rice.
Step 2
In the empty space on the side of the pan where you cooked the scallions, crack in the 2 large eggs. As the eggs begin to set, gently scramble them with chopsticks or a spatula. Aim for slightly larger pieces rather than finely chopped bits to add texture.
Step 3
To the side of the pan with the scrambled eggs, add 1/2 teaspoon of soy sauce to the empty space. Let the soy sauce simmer and caramelize slightly against the hot pan. This process deepens the soy sauce’s flavor and adds a toasty aroma, boosting the umami of the fried rice. Gently mix the scrambled eggs and cooked green onions with the caramelized soy sauce.
Step 4
Once the eggs and green onions are well combined in the pan, it’s time to add the rice. Season with 1g of salt (or a pinch). Then, add the bowl of warm rice. Turn off the heat temporarily. Using a ladle or spatula, carefully mix the rice with all the other ingredients, ensuring the rice grains don’t break and that everything is evenly distributed. Take your time to coat each grain of rice with the flavorful scallion oil and egg mixture.
Step 5
After the ingredients and rice are well mixed, turn the heat up to high. Stir-fry briskly for about 1-2 minutes until the rice grains become fluffy and the entire dish develops a glossy sheen. This high-heat cooking adds a desirable ‘wok hei’ or smoky flavor. For an extra boost of flavor, you can add the 1/4 Tbsp of MSG at this stage and stir-fry it in. Your perfect egg fried rice, reminiscent of a Chinese restaurant, is now complete! Serve immediately while warm.
