Korean " Oma" Fried Rice With Egg Topping

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 4 cups rice, prepared and cooked
• 1 tablespoon vegetable oil
• 2 -3 tablespoons soy sauce (if dark use only 2)
• 3 stalks green onions, trim roots & mince (reserve about 1/2 tsp for egg topping)
• 1/2 cup bean sprouts
• 10 mushrooms, chopped
• cooked beef or cooked lamb or cooked chicken
• zucchini or potatoes, pieces or peas
• cabbage kimchi, if you like too
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sesame seed oil
• 1/2 teaspoon green onion, you reserved
• 1 pinch salt
• 1 pinch pepper
• bits of roasted kombu seaweed (or any type of laver)
• red pepper flakes

Recipe

• 1 rice:.
• 2 in pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose. cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
• 3 add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat. mound it on a plate and place to the side.
• 4 egg topping:.
• 5 place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
• 6 on low heat slowly put beaten eggs in pan. cook like you would an omelet without folding (nice and happy, flat eggy) make sure it is thoroughly cooked.
• 7 when egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil. sesame oil has more healthy benefits when it's not cooked.
• 8 add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
• 9 salt and pepper to taste and eat up while hot!
• 10 my dad and brother would of course cover this all with ketchup if it didn't have the kimchee while my mom would use her hot pepper paste. i just liked mine plain.
• 11 =p.
• 12 you can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.