Korean rice with egg and vegetable topping from Madhur Jaffrey's World of the East Vegetarian Cooking by Madhur Jaffrey

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Notes about this recipe

  • MWFhome on March 12, 2014

    After having this in a Korean restaurant, I tried this 'one-dish meal' at home with great results. Added freshly sprouted sunflower seeds to the other bean sprouts. Oshitashi and Cucumber Salad are both regularly added. Zucchini is optional. Arranged all the ingredients artistically in a bowl, to be mixed by breaking the egg and adding Asian chili sauce. Non vegetarian, add some sauted ground meat in the center under the egg and instead of the zucchini. We make a smaller quantity to serve 2 or 4.

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