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Folded egg and rice with easy pantry sauce

Folded egg and rice with easy pantry sauce
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 1

An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s. This simple homestyle version uses a few easy ingredients such as tomato ketchup and Worcestershire sauce to replicate the nostalgic charm.

By Su Scott

Shopping list

Ingredients

For the sauce

For the folded eggs

  • 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice)
  • 2 free-range eggs
  • 2 tsp extra-virgin olive oil
  • sea salt, to taste
  • knob of unsalted butter, for cooking

To serve

Recipe tips

Method

  1. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside.

  2. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set.

  3. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice.

  4. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary.

  5. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper.

Recipe tips

If you can't easily get hold of potato starch, you can use cornflour instead. To use, first mix 1 tsp cornflour with 2 tsp water to make a smooth slurry before combining with the other sauce ingredients.