Soy Sauce Makes Egg Rice Complete: An Easy Soy Sauce Egg Rice Recipe

Egg rice is a delicious dish that can be made with a simple recipe. Soy sauce egg rice, particularly known as a dish for people living alone, has been taken up a notch with a butter and soy sauce egg rice recipe, providing many solo residents with a hearty meal. Beyond butter and soy sauce egg rice, there is also a Japanese-style soy sauce egg rice recipe made with tamago soy sauce, one of Japan's soy sauce products. Among the many egg rice recipes, why not make a quick dinner tonight with Baek Jong-won's egg rice recipe, a popular favorite that appeals to a wide range of tastes?

Baek Jong-won's Egg Rice

Ingredients: 2 eggs, 1 stalk of green onion, 2 tablespoons soy sauce, 1 tablespoon sesame oil, cooking oil, and 1½ bowls of rice

1. Thinly slice the green onion into strips.

2. Add an appropriate amount of cooking oil to a pan, then add the green onion and cook over high heat.

3. Once the scallion aroma is released and the green onion turns golden brown, add the eggs.

4. Stir-fry the green onion and eggs separately, scrambling the eggs with a spatula.

5. Once the scrambled eggs are ready, pour 2 tablespoons of soy sauce into the pan and let it boil until it is nearly scorched.

6. When the soy sauce has stuck slightly to the pan, stir-fry the green onion and scrambled eggs together in it.

7. Add 1½ bowls of rice and stir-fry to complete Baek Jong-won's egg rice recipe.

What Is the Secret to Soy Sauce Egg Rice?

Fresh eggs are important to soy sauce egg rice, but above all, the soy sauce must taste good. Japanese-style soy sauce egg rice is made with Tagoma soy sauce, a must-buy item for Koreans traveling to Japan, and the flavor of the soy sauce alone can produce delicious soy sauce egg rice. Soy sauces currently sold in Korea include soup soy sauce, dark soy sauce, and brewed soy sauce. Soup soy sauce is mainly used in soups, while brewed soy sauce has a deep, rich taste and aroma and is mainly used in sauces. There is a reason brewed soy sauce is generally used for sauces: exposure to high heat diminishes its taste and flavor. Dark soy sauce refers to soy sauce aged for at least five years. As fermentation progresses, its amino acid content changes, reducing its saltiness while increasing its sugar and alcohol content. Dark in color and increasingly sweet, it is used in seasoned dishes and braised dishes. Soy sauce egg rice is generally stir-fried with dark soy sauce, which is less salty. Special soy sauce for egg rice is also commercially available, and oyster sauce can also be used to make the dish.

[FamTimes = Reporter Yoon Bo-yeon]