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    You are in: Home / Recipes / Korean " Oma" Fried Rice With Egg Topping Recipe
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    Korean " Oma" Fried Rice With Egg Topping

    Korean " Oma" Fried Rice With Egg Topping. Photo by WiGal

    1/5 Photos of Korean " Oma" Fried Rice With Egg Topping

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    myhaiku's Note:

    This is the rice my mom would make with leftovers. You can have any type of meat and vegetables you want inside but the special touch is the egg that is draped over the rice and specially seasoned. The measurements are all approximate. Back in the day we would use reserved bacon fat instead of or along with the sesame seed oil because it would add a lot of flavor but this option of course is not very healthy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Basic Ingredients

    • 946.36 ml white rice, prepared and cooked
    • 14.79 ml vegetable oil
    • 29.58-44.37 ml soy sauce (if dark use only 2)
    • 3 stalk green onions, trim roots & mince (reserve about 1/2 tsp for egg topping)

    Add any of the following to your liking (the recipe assumes all leftovers and vegetables are cooked)

    Any type of leftover cooked meat cut small such as

    Any type of leftover cooked Vegetable cut small such as

    For Egg Topping

    Optional

    Directions:

    1. 1
      Rice:.
    2. 2
      In pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose. Cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
    3. 3
      Add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat. Mound it on a plate and place to the side.
    4. 4
      Egg Topping:.
    5. 5
      Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
    6. 6
      On low heat slowly put beaten eggs in pan. Cook like you would an omelet without folding (nice and happy, flat eggy) Make sure it is thoroughly cooked.
    7. 7
      When egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil. Sesame oil has more healthy benefits when it's not cooked.
    8. 8
      Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
    9. 9
      Salt and pepper to taste and eat up while hot!
    10. 10
      My dad and brother would of course cover this all with ketchup if it didn't have the kimchee while my mom would use her hot pepper paste. I just liked mine plain.
    11. 11
      =P.
    12. 12
      You can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.

    Ratings & Reviews:

    • on April 06, 2013

      45

    • on March 26, 2012

      55

      Haha my oma(korean for mom) used to make this with whatever leftover bulgogi(Korean marinated beef) we had.. I love it. Its one of my favorites.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2009

      55

      A delicious easy option for leftover meat, rice, and veggies! Just the right amount of sesame oil, too. Thank you myhaiku for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Korean " Oma" Fried Rice With Egg Topping

    Serving Size: 1 (350 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1090.0
     
    Calories from Fat 142
    13%
    Total Fat 15.8 g
    24%
    Saturated Fat 2.8 g
    14%
    Cholesterol 124.0 mg
    41%
    Sodium 793.2 mg
    33%
    Total Carbohydrate 206.7 g
    68%
    Dietary Fiber 8.4 g
    33%
    Sugars 2.5 g
    10%
    Protein 25.0 g
    50%

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