Korean Rice Or Korean Egg Fried Rice

Korean rice or Korean egg fried rice.
Quick and easy to make one pot meal. If you have cooked rice ready then you can make it in a jiffy. You can use your leftover rice. Just fry the rice with egg, soya sauce, salt and pepper. And your delicious egg fried rice is ready.

Tasted it in a restaurant and loved the taste. It was a simple rice dish, no vegetable added but taste is awesome.

When our this week’s 152 #Foodiemonday bloghop members decided the theme Asian cuisine this Korean rice came first in my mind.
Browsed for the recipe and found the recipe of breakfast egg fried rice from My Korean Kitchen.
Loved the recipe. Very few ingredients, simple and easy recipe. So no more search, adapted the recipe. Tried and really happy with the taste.

You can add any vegetables like scallions, bell pepper, garlic etc.
But I love it simple only with eggs and soya sauce.

Recipe credit – My Korean Kitchen

Recipe

Cooked short grain rice – 2 cup

Egg – 2 +1

Soya sauce – 2 tablespoon

Salt to taste

Black pepper powder to taste

Oil – 1 tablespoon +1 teaspoon

Salt and red chilli flakes to sprinkle

Method

1. Heat 1 teaspoon oil in a wok or pan. Break an egg in the middle.

2. Cover and cook on low flame till set. Take out the egg on a plate. Sprinkle little salt and red chilli flakes and keep aside.

3. In the same wok heat remaining oil and break 2 eggs in it. Stir and add the cooked rice and soya sauce.

4. Mix well. Stir it for 1 – 2 minutes.

5. Top with the egg we fried and sprinkled with salt and red chilli flakes.
Serve hot.

 

 

 

Note

You can use 1 – 2 more eggs if you like

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Eggs In Mustard And Poppy Seeds Or Sorse Posto Dim

Sorshe posto dim or eggs in mustard and poppy seeds. 

Eggs are easy to cook and always available. Whenever I want to cook in a hurry eggs are there for rescue. 

But it will be boring if we have to cook onion tomato gravy everytime. So here is a delicious curry recipe with some different spices. Mustard and poppy seeds or sorse/sarso posto/khaskhas curry. The recipe is from Bengali cuisine. Very easy, quick, spicy  and tasty.

Eggs are not only delicious, they are extremely nutritious too. Eggs are an excellent source of protein and provide essential nutrients. 

With high quality protein its provide vitamins and minerals such as zinc, iron and copper.

I have made this egg curry with potato. Potatoes makes the curry more yummy. 

Recipe 


Eggs – 2 -3

Potato – 1 large 

Mustard powder – 1 & 1/2 teaspoon 

Poppy seeds or khaskhas/posto – 2 teaspoon 

Tomato – 1 chopped 

Green chilli – 3 – 4

Garlic cloves – 3

Turmeric powder – 1/2 teaspoon 

Kashmiri red chilli powder – 1 teaspoon 

Salt to taste 

Nigella seeds or Kalonji – 1/4 teaspoon 

Mustard oil – 2 tablespoon

Method 


Peel and chop the potato in length wise. Wash them properly. 

Boil the eggs and peel them. Pierce with a knife and keep aside. 

Soak the mustard powder in little water. Stir well. Make a smooth paste. 

Soak poppy seeds in hot water or microwave with water for 1 minutes on high power. Let it soak for 1/2 an hour. Soaking make it easy to grind. 

Now grind the poppy seeds with 2 green chilli and garlic. Make a smooth paste. Add tomato in it and grind again into a smooth and fine paste. 

Heat oil in a pan. Add the nigella seed or kalonji. Then add potatoes. Fry till the potatoes starts to change it’s colour. Add the poppy seeds, green chilli, garlic and tomato paste. 

Saute and add salt, turmeric powder and red chilli powder. Saute till oil leaves the sides. 

Add soaked mustard powder, mix well and add water as require to make gravy. Add the eggs and 1 -2 green chilli. Let it boil. Cover and cook on low flame until the potato becomes soft. 

Remove the cover. Check and adjust the seasoning. Adjust the thickness of the gravy. You can add more water if require. I like the gravy thick. 

Add 1 teaspoon mustard oil mix and switch off the flame. Adding oil at the end is optional. You can skip it if you don’t like. 

Make the eggs half before serving. You can half them before frying too. Cut the eggs length wise.  Or keep the eggs full if you like. 

Garnish with chopped coriander leaves and green chilli. Serve hot with steamed rice.