1
Remove the lid of the instant rice and heat in the microwave for 2 minutes.
⏱️ 2m 0s
NEW Egg Rice Bowl
Chef Lee Yeon-bok's NEW egg rice bowl recipe, known for its excellent soft texture.
KoreanRice & Porridge
⏱️ 2 min total📝 7 steps
What You'll Need
Eggs3
Instant rice1 pack
Oyster sauce3 tbsp
Soy sauce1 tbsp
Crab sticks (Krami)3
Enoki mushroomsAppropriate amount
Green onionAppropriate amount
Sugar1/2 tbsp
Starch2 tbsp
Instructions
2
In a pan, mix 400ml of water, 1 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1/2 tbsp of sugar, then taste.
3
In a bowl, combine the enoki mushrooms, shredded crab sticks, and 3 eggs, and mix well.
4
Add 2 tbsp of starch to the pan, mix, then place on heat and stir continuously to prevent sticking while boiling.
5
Once it starts to bubble, pour in the prepared egg mixture all at once and gently stir with a spatula as if pushing it.
6
Reduce the heat to low in the middle and continue to stir gently until cooked to a soft consistency.
7
Place the instant rice on a plate, pour the boiled sauce and eggs over it, and top with chopped green onions to finish.