Korean · Breakfast
Fried Egg With Soy Sauce
Two large eggs fried in a hot pan until the whites crisp lightly at the edges and the yolks stay runny, finished with a drizzle of soy sauce, a splash of sesame oil, and scallion. Served over warm rice, it delivers a savoury, umami-rich breakfast built on contrast between crisp edges and soft yolk.
$2
3 minsPrep
5 minsCook
8 minsTotal
EasyLevel
Nutrition per serving
415Calories
16.8gProtein
21.5gFat
37.9gCarbs
1.5gSugar
1gFiber
1018mgSodium
412mgChol
4.6gSat Fat
290mgPotassium
80mgCalcium
2.6mgIron
1.2mcgVitamin B12
1.8mgVitamin C
vegetarian
low-calorie
rich-umami
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Slice the scallion thinly and measure the soy sauce and sesame oil into a small bowl.
2
Fry
Heat the vegetable oil in a small nonstick skillet over medium-high heat until shimmering. Crack in the eggs and fry 2 to 3 minutes until whites are set and crispy-laced at the edges but yolks still jiggle.
3
Plate
Slide the fried eggs onto the warm rice, drizzle with soy sauce and sesame oil, and scatter scallion and sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp scallion
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup300g cooked white rice
- 1/2 tsp1/2 tsp toasted sesame seeds
