Main ingredients 🥩
riceeggschicken stockcurry powderscallion
Ttukdak Hyung's Curry Egg Fried Rice
A super simple fried rice made by mixing cold rice, eggs, curry powder, and chicken stock before turning on the heat, resulting in golden, savory-coated grains.
🙋 Recommended for
- ⭐ Those who want a delicious fried rice with minimal dishes and time, for busy mornings or late nights.
- ⭐ Those tired of plain egg fried rice and want to add the subtle umami of curry flavor.
- ⭐ Beginners who struggle with heat control and often burn or clump their fried rice.
Ingredients needed 🛒1 servings
- Cooking oil 2 tbsp
- Cold rice 1 bowl
- Eggs 2
- Chicken stock 0.5 tbsp
- Curry powder 1 tbsp
- Chopped scallion 30g
Recipe 🍳
- In a turned-off pan, add 2 tbsp cooking oil and 1 bowl of cold rice.
- Crack 2 raw eggs directly on top, then add 0.5 tbsp chicken stock and 1 tbsp curry powder without hesitation.
- Using a spatula or spoon, thoroughly mix all ingredients into the rice grains while the heat is still off, ensuring even coating.
- Once the mixture is evenly yellow, turn the heat to medium-high and stir-fry vigorously until the rice grains separate and become fluffy.
- When the rice is well-fried, add 30g chopped scallion and lightly stir-fry until the scallion aroma is subtly infused, then finish.
- In a turned-off pan, combine cooking oil, cold rice, eggs, chicken stock, and curry powder; mix perfectly first.
- Turn on medium-high heat and stir-fry until the rice grains are fluffy and moisture evaporates.
- Add chopped scallion, quickly stir-fry once more to incorporate the scallion aroma, and serve.
Cooking tips 💡
- Use cold or leftover rice so the egg mixture and curry powder coat the grains well without becoming sticky.
- Since curry powder already has aroma and some salt, adding only half a tablespoon of chicken stock balances the flavors.