COOK THE EGGS
Heat half the neutral oil in a wide pan. Scramble the eggs softly, remove them while still moist and keep them nearby.
SIMPLE MEAL · 간단한 한 끼
SAEU BOKKEUMBAP
새우볶음밥
A mild Korean-style shrimp fried rice with egg and finely diced vegetables. It is quick, familiar and especially useful when yesterday’s rice is waiting in the refrigerator.
TIME15 MINLEVELVERY EASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 2½ cups cold cooked short-grain rice
- 180 g peeled shrimp, patted dry
- 2 eggs, lightly beaten
- ¼ carrot, finely diced
- 2 scallions, white and green parts separated
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- ½ tsp salt
- Black pepper to taste
- ½ tsp sesame oil
COOK IN ORDER
THE METHOD.
SEAR THE SHRIMP
Add the remaining oil, scallion whites and shrimp. Cook just until the shrimp turn pink and opaque, then add the carrot.
FRY THE RICE
Add cold rice and break up every clump. Toss over medium-high heat until the grains are hot and separate.
SEASON AND RETURN
Pour soy sauce around the hot edge of the pan. Add salt, pepper, cooked egg and scallion greens, then finish with sesame oil.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The shrimp should be just opaque and springy, not tightly curled and rubbery. Rice grains should be separate and lightly glossy, with no wet sauce pooling in the pan.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve with kimchi and a light soup for an easy Korean lunch. Keep the seasoning mild enough that the shrimp, egg and scallion remain distinct.
LEFTOVERS
STORE & REHEAT.
Cool quickly and refrigerate for up to 1 day. Reheat until steaming hot, and do not reheat more than once.