Directions
- 1Break up leftover rice to remove clumps. Mix gochujang and butter together.
- 2Heat frying pan over medium-high heat, add oil, rice, and fry for 1 minute.
- 3Add gochujang butter, coat rice, press into a circle, and fry for 1-2 minutes.
- 4Pour whisked eggs over rice, cover, and cook for 1 minute until eggs start to set.
- 5Uncover, sprinkle with corn, spring onion greens, and coriander.
- 6Fry uncovered for 1 minute, use a spatula to release the sides and bottom.
- 7Fold the rice omelette over, plate, and serve.
Ingredients
- 2 3 cup leftover rice
- 2 eggs
- 1 Tbsp gochujang
- 1 Tbsp butter
- 1 Tbsp oil
- 0.25 cup corn
- 0.25 cup spring onion greens
- 0.25 cup coriander
Equipment
frying panspatula
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