I’m a little hungry so i put a lot of rice in today Hi, this is your girl Phoebe, Welcome to our channel, we’re Krazy Thursday And we would love to become your go-to source for hassle-free Korean food That tastes better than your Asian takeout If you have to choose between fried rice and regular rice, what would you choose? Yeah, that’s right, fried rice is always the answer Today, we’re gonna cook up
some very simple egg fried rice With a Korean kick to it, so stay tuned for that Okay, let’s get straight to the agenda and let’s talk about the ingredients! You will need cold rice, Mine is half-brown, half-white, doesn’t matter you can do any rice of your choice, 2 eggs, because its egg fried rice, Spring onions if you don’t like spring onions You can always replace it with garlic If you don’t like garlic, just do without And we need a little bit of salt and pepper to taste Some oil for frying I don’t recommend extra-virgin olive oil Because it has low flash point which means that it’s not suitable for frying Okay, we’re all set And let’s start cooking! Okay, we’re gonna cut the spring onion in half We’re gonna cut them You can put in as much spring onion as you like But I like my spring onions So I’m gonna go a little crazy with it *Chopping* Now you’re gonna bring your rice You’re gonna put two eggs in them *Crack eggs* And now you’re gonna mix the eggs into the rice before you fry it This is gonna make the eggs mix into the rice evenly Easier to cook And so much better to taste You know that it’s ready when the egg yolk is evenly mixed with the rice Okay, we’re all set We’re gonna set this aside for now Now we’re gonna turn the heat to medium-high Put our oil Be pretty generous with it because we actually do have to semi- caramelize these spring onions so that it brings maximum flavor to our fried rice While we wait for that Maybe I’m gonna add a little bit more of these spring onions here because who doesn’t want more spring onions *More chopping* *Frying* So at first you’ll feel that there’s more oil but the spring onions are going to absorb all of it Some corners of the spring onions are turning brown So now I’m going to add my rice *Frying rice* this is so much easier because we’ve mixed the egg into the rice beforehand so we don’t have to worry about the eggs crushing into one corner Or being mushy while the other end of the has rice has no egg in it We’re gonna add our salt and pepper This is pink Himalayan salt that
my uncle got me from India Some people actually like to put soy sauce in it but soy sauce also has taste and fragrance of its own So when I want to keep things simple I don’t add soy sauce Salt and pepper is good enough for me Okay, I’m a little hungry so I put a lot of rice in today I have to be careful so that these guys don’t fly out of the pan But if you want to make egg fried rice with fresh rice you might want to leave it outside for about 30 minutes to one hour because freshly cooked rice has a lot of water in it and if there’s too much water it means that it’s gonna get sticky which is not suitable for frying So that’s one tip that I might want to give to you Now as you can see the eggs are starting to turn brown So I think we’re ready! Okay this is our final product Wait, I’m gonna add my little source or Korea kick to it This is sesame
seeds Koreans love to spread this, sprinkle this on their food because this
is a good source of fiber and protein and most of all it has some cute decorative purposes I just sealed the deal right now This is the final product, I’m gonna go and enjoy this bowl of goodness with some milk tea right here So I hope you enjoyed that and if you did, please give us a thumbs up, share, subscribe and mostly ,don’t forget to try it out
yourself and tell me how it went in the comments below Okay, see you soon! This was Phoebe from Krazy Thursday. Bye!