Adapted from Korean Bapsang with some modification
What you need:
about 3cups of cooked rice
3 eggs, beaten, sprinkled with a little salt
2cloves of garlic, minced
1 tbsp light soy sauce
3 stalks of spring onion, finely chopped
salt, pepper
a little chicken powder
a little sweet soy sauce
10 fishballs, sliced*
1/2tbsp sesame oil
vegetable oil for frying
Method:
- Heat vegetable oil in a pan and sautee 2/3 of the chopped spring onion, stir well til soft and fragrant
- Add in eggs, gently scramble. When it's cooked but still a little runny, transfer to a plate
- Using the same pan, sautee the remaining spring onion and garlic, stir until fragrant
- Add in fishballs and fry until slightly browned. Add in light soy sauce, stir
- Add in rice, break the clumps and stir until well mixed
- Add in scrambled eggs, break the eggs and stir well
- Add in salt, pepper, a little chicken powder, a little sweet soy sauce. Stir til well mixed
- Check the taste and serve
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