Gyeran Bap (Korean Egg Rice)

Ingredients

• 14 ozcooked short-grain rice, hot; leftover rice reheated with a splash of water is fine
• 4eggs
• 2 tspsesame oil
• 2 tspsoy sauce
• 1spring onion, finely sliced
• 2roasted seaweed, sheets, torn or cut into strips
• 1 tsptoasted sesame seeds
• 1 pinchblack pepper

Method

1. 1

   Divide the hot rice between two deep bowls. If it is leftover, sprinkle over a tablespoon of water and microwave it for a minute so it steams back to life.

2. 2

   Heat 1 teaspoon of the sesame oil in a non-stick pan over a medium heat and fry the eggs for 2 to 3 minutes, until the whites are set and the edges have gone lacy and brown but the yolks are still liquid.

3. 3

   Drizzle the soy sauce and the remaining sesame oil over the rice and grind over the black pepper.

4. 4

   Slide two eggs onto each bowl of rice.

5. 5

   Scatter over the spring onion, seaweed strips and sesame seeds. Break the yolks and mix everything together at the table.