Korean Rice and Potato Skillet with Egg and Sesame

A quick skillet in the style of bibimbap: leftover rice, potatoes and vegetables are fried until crispy and served with egg, sesame and a spicy gochujang soy sauce. Ideal for turning leftover sides into a filling dinner.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g cooked rice (from the day before)
• 150 g cooked potatoes, diced
• 150 g leftover vegetables (e.g. zucchini, bell pepper, carrot), cut into small dice
• 1 pc garlic clove, finely minced
• 2 pc spring onions, cut into rings
• 2 pc eggs
• 1 tbsp neutral cooking oil
• 1 tbsp soy sauce
• 1 tsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 pinch salt

Method

1. Fry the potato cubes and the rice with a little cooking oil in a large pan over medium to high heat for 5 minutes until they develop crispy spots, breaking up the rice with a spatula as you go.
2. Add the diced vegetables, garlic and the white parts of the spring onions and fry for another 4 minutes until the vegetables are cooked through.
3. Stir together the soy sauce, gochujang and sesame oil in a small bowl, pour over the pan and toss everything well until the ingredients are evenly coloured.
4. Push the rice to the edge of the pan, add a little oil to the middle if needed and fry the eggs there as sunny-side-up eggs until the whites are set but the yolks are still runny.
5. Divide the rice skillet between two plates, sprinkle with the green spring onion rings and sesame seeds, season with salt and place a fried egg on each serving.