Ingredients
Units
Scale
For the Sauce
- 2 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp soy sauce
- 2 Tbsp mirin, seasoned rice wine
- 1 Tbsp sugar
- 2 tsp chopped garlic (approximately 2 to 4 cloves)
- 1/2 tsp chopped ginger
- 1/2 cup chopped onion (approximately 1/4 of medium size onion)
- 1/4 tsp black pepper
For the Egg Mixture
- 4 eggs
- 1/2 cup water
- 1 tsp salt
For Fried Rice
- 1 Tbsp sesame oil
- 4 oz ground pork (you can substitute ground chicken, turkey or beef)
- 2 cups cold cooked short grain rice
- 1 package gim, Korean roasted and seasoned seaweed (approximately 1 oz)
Instructions
- In a mixing bowl, combine all ingredients for sauce and set aside.
- Beat eggs with water and salt in a mixing measuring cup and set aside.
- Heat a large skillet over high heat; add sesame oil and ground pork. Cook pork until brown, about 1 to 2 minutes. Pour sauce mixture, reduce heat to medium and simmer for 1 minute. Stir occasionally.
- Add cold cooked rice and mix well until every single grain of rice is coated with red sauce. Spread evenly on bottom of pan, reduce heat to medium low and leave it for 1 to 2 minutes to create crispy rice bottom.
- Add gim, Korean roasted and seasoned seaweed by crushing with your hand. Mix gim into rice, by scraping rice from pan.
- Put fried rice in middle as mountain shape with 2 spatulas, or worst case, use your hand. Don’t forget to wear plastic glove before you touch fired rice! Turn off heat if it takes a while.
- Create a dent on top of fried rice mountain using back of spatula.
- Turn heat back to medium low if you turned it off. Pour egg mixture slowly aiming to dent, like magma is coming out from volcano.
- Scramble lava eggs so they will evenly cook, about 2 minutes. When eggs are settle, it’s ready to dig in! Enjoy!
- Cook Time: 10 mins
