Stir-Fried Egg and Tiny Squid Jeotgal Rice recipe - ingredients, nutrition and when to eat it
This simple rice bowl is topped with tiny squid jeotgal and a fried egg. The salty, savory jeotgal pairs with the rich egg yolk.
This simple rice bowl is topped with tiny squid jeotgal and a fried egg. The salty, savory jeotgal pairs with the rich egg yolk. It’s easy to put together for a busy morning or a late dinner.
Seafood · 8 minutes to cook
Nutrition (per 280.5g serving): 440.8 kcal · protein 13.8g · carbohydrate 71g · fat 9.6g · sodium 179.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Tiny squid jeotgal can be quite salty, so start with a small amount and add more to taste.
Tips: For a softer mix of rice and jeotgal, leave the yolk a little runny.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Tiny squid jeotgal — 1 Tbsp
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp