STEP 1/14
I prepared ingredients for the leftover fried rice
STEP 2/14
Remove the bones from the chicken and chop it into small pieces.
STEP 3/14
Chop the onions
STEP 4/14
Cut the green bean into 2cm pieces
STEP 5/14
Add the flying fish eggs to 4 eggs and mix well with cooking wine, tsuyu, and pepper.
You can add a pinch of salt instead of tsuyu.
STEP 6/14
You can use two bowls of cold rice, but I made instant rice.
It's better not to heat up the rice.
STEP 7/14
Microwave 1/4 carrots for 1 minute and chop them
STEP 8/14
Melt 2 tablespoons of butter in a frying pan over medium heat.
Add 2 tablespoons of minced garlic and stir-fry until golden.
STEP 9/14
Add chicken and stir-fry for 1 minute, then add onions and stir-fry for another minute, then turn off the heat.
Add instant rice and mix well.
STEP 10/14
Stir-fry it over medium heat for 2 minutes, then add 3 tablespoons of soy sauce and 1 tablespoon of oyster sauce and stir-fry it for another minute
STEP 11/14
Add green beans and carrots and stir-fry for 30 seconds
STEP 12/14
1. Bring the fried rice to the center and make room on the edge of the frying pan.
2. Pour the egg mixture into the rim.
3. Reduce heat to very low, cover and cook for about 8 minutes.
STEP 13/14
When I opened the lid, steamed eggs were cooked well
STEP 14/14
It's more delicious if you mix it with a moderate amount of seaweed.
Steamed eggs with flying fish roe is really delicious and the combination with fried rice is very good.
Steamed eggs with flying fish roe should be cooked over low heat so that it doesn't burn and cooks well.
Fried rice tastes better because it looks like nurungji.