Modu Recipe
Modu Recipe

Jung Ho-gyun's Butter Myeongran Egg Fried Rice

A Chinese-style fluffy fried rice where rice is first coated in egg, then stir-fried with butter and myeongran for a light, separate-grain texture.

15 minRice bowlsDifficulty Easy

Ingredients needed 1 servings

Recipe

Cooking tips

  • Do not stir-fry immediately; wait until the egg-rice mixture in the pan starts to set and form soft curds. This prevents a mushy texture and keeps the grains separate.
  • Sauté the myeongran separately in butter instead of adding it at the beginning. This preserves its popping texture and enhances the buttery aroma.

Recommended for

  • Those who struggle with soggy fried rice at home.
  • Those who love the distinct, separate-grain texture of Chinese restaurant-style fried rice.

Shop ingredients on Coupang(Ad)

eggbuttermyeongran jeot (salted fermented pollock roe)large green onion

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