Korean-Style Beef Fried Rice with Fried Eggs

Steps

1. 1

   Break up the cold rice with damp hands until no clumps remain. Stir the gochujang and soy sauce together with 1 tablespoon water in a small bowl.

2. 2

   Heat 1 tablespoon of the oil in a wok or 12-inch skillet over medium-high heat. Add the onion, carrot and green onion whites and stir-fry until the onion is soft and starting to brown.

3. 3

   Add the beef and stir-fry until it sizzles and is heated through to 165°F, about 3 minutes.

4. 4

   Add 1 more tablespoon of oil and the rice. Spread it across the pan, let it sizzle undisturbed for 30 seconds, then toss; repeat until every grain is hot and lightly toasted. Pour in the gochujang mixture and toss until the rice is evenly red.

5. 5

   Off the heat, stir in the sesame oil and most of the green onion greens. Cover to keep warm.

6. 6

   Heat the remaining oil in a nonstick skillet over medium-high heat and fry the eggs until the whites are set and the edges crisp but the yolks are still runny, or longer if you prefer firm yolks.

7. 7

   Divide the rice among bowls, top each with an egg and finish with the remaining green onions and the sesame seeds.