Jung Ho-gyun's Butter Myeongran Egg Fried Rice

Name: Jung Ho-gyun's Butter Myeongran Egg Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 eggs; 1 bowl of rice (or 1 instant rice pack); 1 tbsp butter; 1 tbsp myeongnanjeot (salted fermented pollock roe); large green onion, as needed; 1/2 tsp salt; a pinch of black pepper

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 min Difficulty Easy Rice bowls

Main ingredients

egg butter myeongran jeot (salted fermented pollock roe)large green onion

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egg butter myeongran jeot (salted fermented pollock roe)large green onion

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Jung Ho-gyun's Butter Myeongran Egg Rice

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1 servings

Recipe

Crack 2 eggs into a bowl, add 1/2 tsp salt and a pinch of black pepper, and beat to season.
Add the rice to the egg mixture and stir gently, as if soaking rice in soup, to separate the grains without clumping.
Heat a pan over medium heat, add cooking oil, pour in the egg-rice mixture, and let it sit undisturbed for about 30 seconds.
When the egg starts to set slightly, add chopped large green onion and stir-fry, breaking up any clumps, until the rice is fluffy and separate.
In another pan, melt 1 tbsp butter and stir-fry the mashed myeongnanjeot until golden and fragrant.
Add the butter-fried myeongnanjeot to the egg fried rice and toss together, fluffing the grains, until well combined and fluffy.

Season beaten eggs with salt and pepper, then mix in the rice until well coated.
Cook the egg-rice mixture in a pan until slightly set, add green onion, and stir-fry, breaking up grains, until fluffy.
Separately sauté myeongran in butter, then fold it into the fried rice and stir-fry once more.

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.

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