Korean Rice Egg Roll

Do you ever get into a packed-lunch rut? Sandwiches everyday? I’ve made my Inkigayo sandwich about 3x now and I think he’s maybe bored of bread. My husband claims that he does not. (I get free lunch at work so don’t have this issue. ) But I pack my husband’s lunch and I get tired of making sandwiches so I can only imagine that he is tired of eating them. (He just doesn’t like to complain) While I’m tired of making sandwiches, I am scared to make food that might smell too Asian but, alas, my new Korean cookbook “Meals that don’t require side dishes” had a great idea! Korean Omelette-Rice Roll.

It’s a super simple dish that doesn’t require too many ingredients and it can be whipped together very quickly. I’m often making a packed breakfast, packed lunch and dinner for home so I can really appreciate easy, quick, recipes. This takes the traditional Korean egg roll or Korean omelette roll and simply adds a bit of rice to it to make it into a real meal instead of a side dish. The recipe is simple but has a nice salty and balanced flavor. Investing in high quality eggs also makes a difference. Not required but the little things make a difference when it’s the star of the dish!

Serve on it’s own, or with spam!

Print Recipe

Korean Rice Egg Roll

2 green onion 1.75 ounce (50 g) enoki mushroom 4 eggs 1 skant bowl of rice (175 g) rice * Approximately 1 cup of cooked white rice (cooled down) 2 tsp salted shrimp * particularly the juice of it 1 Tbsp chung-ju (refined rice wine) *can substitute with mirin or sake

Servings

2 people as a smaller meal or 1 person

Ingredients

• 2 green onion stalks
• 1.75 ounce (50 g) enoki mushroom
• 4 eggs
• 1 skant cup (175 g) cooked white rice *cooled down
• 2 tsp salted shrimp * particularly the juice of it
• 1 Tbsp chung-ju refined rice wine *can substitute with mirin or sake
• Dash of salt and pepper

Servings 2 people as a smaller meal or 1 person Ingredients 2 green onion stalks 1.75 ounce (50 g) enoki mushroom 4 eggs 1 skant cup (175 g) cooked white rice *cooled down 2 tsp salted shrimp * particularly the juice of it 1 Tbsp chung-ju refined rice wine *can substitute with mirin or sake Dash of salt and pepper

Instructions

1. Chop the green onions and chop the enoki mushroom. Set aside. (*I forgot to this time around but they are better chopped).

   
2. In a medium sized bowl, crack in each of the eggs and whisk together. Add in the salted shrimp, chung-ju, salt and pepper. Whisk well.

   
3. Add in the rice. Make sure there are no clumps of rice. Add in the green onion and enoki mushroom. Lightly mix together.
4. Heat a nonstick frypan at medium-low heat with oil to spread across the pan. Pour in the egg mixture to make a thin layer across the pan. Tilt and swirl the pan around to have the egg mixture spread. Once the eggs seem to have cooked through about 70%, begin to roll the egg with a spatula. Continue to roll and once fully rolled, lightly brown both sides of the omelette.
5. *These can make 2 or 3 egg omelettes depending on the thickness of the omelette desired. I made it into 2 but they were quite big bite-size pieces.
6. Remove the rolled egg from the pan and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces. Serve! (with spam if you wish!)