Lee Yeon-bok's Fried Egg Rice

Name: Lee Yeon-bok's Fried Egg Rice
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: instant rice 1 pack; egg 3 pcs; carrot a little; green onion a little; vegetable oil 3 tablespoons; oyster sauce 1 tablespoon

A 5-minute instant rice dish with a meat-like texture, achieved by separately frying and finely chopping eggs—no meat needed.

10 min Difficulty Easy Rice bowls Fried Egg Rice collection

Main ingredients

egg carrot green onion oyster sauce

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egg carrot green onion oyster sauce

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Detailed recipe

Quick recipe

Cooking tips

Always leave the lid off when microwaving instant rice to allow moisture to escape, preventing clumping and ensuring a crisp, Chinese-style stir-fry texture.
Fry the egg on both sides until very browned before dicing—this gives the white a chewy texture and the yolk a rich, savory depth, greatly enhancing the overall flavor and mouthfeel.

Recommended for

Those who need a quick, satisfying meal when no side dishes are available or when cooking feels too bothersome.
Anyone wanting to recreate the fluffy, savory texture of a Chinese restaurant-style fried rice at home.

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Lee Yeon-bok's Fried Egg Rice

Main ingredients

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