Korean Egg & Cheesy Soy Rice Bowl
Korean Egg & Cheesy Soy Rice Bowl
Ingredients
- 400 g cooked rice
- 40 ml soy sauce
- 60 ml tomato sauce
- 8 eggs
- 120 g mozzarella cheese
Instructions
- 1
Divide the 400g of cooked rice into four equal portions (100g each). Place one portion of cooked rice into a bowl.
⏱️ 1 min
- 2
Add 10 ml of soy sauce and 15 ml of tomato sauce to the rice in the bowl.
⏱️ 1 min
- 3
Mix the rice and sauces thoroughly until well combined. Repeat steps 1-3 for the remaining three portions of rice, soy sauce, and tomato sauce, preparing four individual rice mixtures.
⏱️ 2 min
- 4
Crack 2 eggs into a separate bowl.
- 5
Whisk the eggs until they are well beaten. Repeat for the remaining 6 eggs, preparing four separate bowls of whisked eggs (2 eggs per bowl).
⏱️ 1 min
- 6
Heat a non-stick pan over medium heat. Pour one portion of the beaten eggs into the hot pan to create a thin, even egg layer.
⏱️ 1 min
- 7
Immediately add one portion of the mixed rice on top of one half of the egg layer in the pan.
⏱️ 1 min
- 8
Place 30g of mozzarella cheese on top of the rice.
⏱️ 1 min
- 9
Carefully fold the other half of the egg over the rice and cheese, creating an omelet-like pocket.
⏱️ 1 min
- 10
Continue cooking for a short period (about 1-2 minutes) until the cheese is melted and the egg is cooked through. The egg should be set but still slightly soft.
⏱️ 2 min
- 11
Carefully slide the Korean Egg & Cheesy Soy Rice Bowl onto a plate. Repeat steps 6-10 for the remaining three portions, preparing each bowl individually.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Egg & Cheesy Soy Rice Bowl
- 400 g cooked rice
- 40 ml soy sauce
- 60 ml tomato sauce
- 8 eggs
- 120 g mozzarella cheese
Instructions
- 1
Divide the 400g of cooked rice into four equal portions (100g each). Place one portion of cooked rice into a bowl.
⏱️ 1 min - 2
Add 10 ml of soy sauce and 15 ml of tomato sauce to the rice in the bowl.
⏱️ 1 min - 3
Mix the rice and sauces thoroughly until well combined. Repeat steps 1-3 for the remaining three portions of rice, soy sauce, and tomato sauce, preparing four individual rice mixtures.
⏱️ 2 min - 4
Crack 2 eggs into a separate bowl.
- 5
Whisk the eggs until they are well beaten. Repeat for the remaining 6 eggs, preparing four separate bowls of whisked eggs (2 eggs per bowl).
⏱️ 1 min - 6
Heat a non-stick pan over medium heat. Pour one portion of the beaten eggs into the hot pan to create a thin, even egg layer.
⏱️ 1 min - 7
Immediately add one portion of the mixed rice on top of one half of the egg layer in the pan.
⏱️ 1 min - 8
Place 30g of mozzarella cheese on top of the rice.
⏱️ 1 min - 9
Carefully fold the other half of the egg over the rice and cheese, creating an omelet-like pocket.
⏱️ 1 min - 10
Continue cooking for a short period (about 1-2 minutes) until the cheese is melted and the egg is cooked through. The egg should be set but still slightly soft.
⏱️ 2 min - 11
Carefully slide the Korean Egg & Cheesy Soy Rice Bowl onto a plate. Repeat steps 6-10 for the remaining three portions, preparing each bowl individually.
⏱️ 1 min