Yeo Kyung-rae's Egg Fried Rice

Name: Yeo Kyung-rae's Egg Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Instant rice 1 bowl (do not reheat); Eggs 2; Green onion 1/2 bunch; Carrot a little; Lettuce 1 leaf; Vegetable oil enough; Oyster sauce 1/3 teaspoon; Salt a little

A moist and savory Chinese-style fried rice with the aroma of green onion and crisp lettuce

15 min Difficulty Easy Rice bowls

Main ingredients

Egg Green onion Carrot Lettuce Oyster sauce

Ingredients needed

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Egg Green onion Carrot Lettuce Oyster sauce

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Recipe

Chop green onion finely, and mince carrot for color. Thinly slice the lettuce.
When using instant rice, do not reheat it—this keeps the grains from becoming sticky and ensures better stir-frying.
Heat a pan with generous vegetable oil, then add beaten eggs and scramble them gently.
Add the chopped green onion to release its fragrance, followed by minced carrot and the prepared rice.
Use a spoon to press down on the rice and break up clumps, stirring well so the oil is evenly distributed.
Add a small amount of oyster sauce and salt around the edge of the pan, mixing thoroughly to balance the seasoning.
Finally, add the sliced lettuce and lightly stir-fry to preserve its crisp texture, finishing the dish.

Cut green onion, carrot, and lettuce into bite-sized pieces.
Heat a pan with oil, then fry eggs and green onion to build flavor.
Add unheated rice and minced carrot, stir-frying until fluffy and separate.
Season with salt and oyster sauce, then add lettuce and lightly stir to finish.

Cooking tips

Always use unheated instant rice to prevent excess oil from separating and to maintain a fluffy texture.
Use only a small amount of oyster sauce—too much will darken the color. Adjust saltiness as needed.
Adding lettuce or cabbage at the end keeps the rice moist and enhances the satisfying crunch.

Recommended for

Those who want to quickly make a delicious meal using leftover rice or instant rice.
People craving a Chinese-style, fluffy, savory fried rice with a fragrant green onion oil base.

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