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4
out of 5
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Very much like my mother-in-law's version,
October 25, 2009
By JulieAnn1021
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"My Korean mother-in-law showed me her way of making this with leftovers. She said she often made it for my husband and his brother for breakfast when they were young.
She begins by scrambling the eggs (1 p/person) in a frying pan but cooks them until they are very dry. In the wok, she cooks the vegetables (onions & carrots) in sesame oil until soft, adds cooked beef or chicken (whatever was leftover from dinner - sometimes only 4 -5 tablespoons, chopped small), garlic powder, salt and soy sauce to taste and finishes by adding the rice and eggs and frying for another few minutes - just long enough to heat everything through. So good!"
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2 of 2 people found this review helpful.
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