Riz sauté aux œufs (gyeran bokkeumbap)

Ingrédients

• 2 servings of rice (about 3 cups cooked rice)
• 3 large eggs
• 3 to 4 scallions (or 1 Korean large scallion, daepa 대파, finely chopped (about 1 cup))
• vegetable or canola oil for frying
• 1 tablespoon soy sauce
• salt and pepper
• 1/2 tablespoon sesame oil
• 1/2 teaspoon sesame seeds

Préparation

1. 1

   Finely chop the scallions.

2. 2

   Crack and beat the eggs in a bowl with chopsticks or a fork.

3. 3

   Heat a large skillet over medium high heat with 2 tablespoons of oil. Add ⅔ of the scallions, and stir fry until the scallions turn soft and fragrant.

4. 4

   Reduce the heat to medium low and add the eggs, and gently stir to scramble until the eggs are set but still a bit runny. Transfer to a plate.

5. 5

   Turn the heat up to medium high. Add 2 tablespoons of oil, and stir in the remaining scallions until the scallions turn soft and fragrant. Stir in 1 tablespoon of soy sauce.

6. 6

   Add the rice, and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.

7. 7

   Return the eggs to the pan and mix well with the rice, breaking up the eggs. Add salt and pepper to taste, sesame oil, and sesame seeds.