Main ingredients 🥩
Sichuan-style jjapagettiegggreen onioninstant riceoyster sauce
Solo Cooking God's Jjapagetti Fried Rice
Break the sautéed noodles into small pieces, soak them in water, then stir-fry with green onion oil, egg, and oyster sauce to achieve a delightfully dry, grainy texture reminiscent of Chinese-style fried rice.
🙋 Recommended for
- ⭐ Those who want a richer, more savory version of fried rice compared to regular jjapagetti.
- ⭐ People looking for a satisfying, dry-textured one-bowl meal using minimal ingredients, comparable to restaurant-style Chinese fried rice.
Ingredients needed 🛒1 servings
- Sichuan-style jjapagetti 1 pack
- egg 1 piece
- green onion half bunch
- instant rice half bowl
- oyster sauce 0.5 tablespoon
- purified water 1.5 cups (measured using paper cup)
- vegetable oil generously
- black pepper a pinch
Recipe 🍳
- Remove all seasoning packets from the Sichuan-style jjapagetti pack, then crush the noodles inside the package into small pieces.
- Place the crushed noodles in a bowl and pour in 1.5 cups of purified water, mixing well so the noodles absorb moisture evenly. Let soak for later use.
- Heat generous amount of vegetable oil in a pan, crack in one egg, and cook it by splashing oil over the surface to create a crispy fried egg. Remove and set aside separately.
- Use the leftover oil from frying the egg to sauté finely chopped green onions until they turn slightly browned, creating green onion oil.
- Once the aroma of green onion oil rises, add the pre-soaked noodles along with their soaking water directly into the pan.
- Add the dried noodle seasoning packet and stir continuously until the liquid thickens and the mixture becomes dry and clumped.
- Add half a bowl of cold instant rice, the entire dried noodle seasoning packet, and 0.5 tablespoon of oyster sauce.
- Reduce heat to low, use the back of a spoon to break up any clumps of rice, and mix thoroughly to prevent the jjajang powder from lumping together.
- Continue stir-frying until all moisture is completely evaporated, achieving a dry, crumbly texture similar to authentic Chinese fried rice.
- Transfer to a serving bowl, top with the previously cooked fried egg, then sprinkle with jjapagetti seasoning oil and black pepper to finish.
- Crush the jjapagetti noodles and soak them in 1.5 cups of water beforehand.
- Heat vegetable oil in a pan, fry the egg until crisp, remove it, then use the remaining oil to sauté finely chopped green onions to make green onion oil.
- Add the soaked noodles and solids, stir-fry, then incorporate half a bowl of cold instant rice, the seasoning packet, and 0.5 tablespoon of oyster sauce. Stir-fry vigorously to remove all moisture and achieve a dry, grainy texture.
Cooking tips 💡
- Use cold instant rice that has not been reheated in the microwave to properly achieve the dry, grainy texture of Chinese-style fried rice.
- Soak the noodles in regular purified water—not hot water—to ensure even softening and proper absorption of seasonings without leaving a raw or uneven taste.
- The most crucial step is to fully evaporate all moisture during the final stir-frying stage to achieve a crisp, satisfying texture.
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