Best 2 Kona Ks Scrambled Eggs Rice Recipes
**Discover the Delightful Flavors of Korean-Style Scrambled Eggs and Rice**
Embark on a culinary journey to savor the delectable Korean-style scrambled eggs and rice, a harmonious blend of fluffy eggs, aromatic rice, and a symphony of seasonings. This beloved dish, known as Kona-style KS Scrambled Eggs Rice, is a staple in many Korean households, enjoyed for its comforting warmth and satisfying flavors. Our collection of recipes offers a diverse range of variations, catering to different dietary preferences and taste profiles. From the classic Kona-style KS Scrambled Eggs Rice to vegetarian and vegan alternatives, each recipe is carefully crafted to deliver an authentic Korean dining experience. Explore the vibrant flavors of gochujang (Korean chili paste), the umami richness of soy sauce, and the subtle sweetness of sesame oil, all harmoniously combined to create a dish that is both comforting and invigorating. Whether you're a seasoned home cook or a novice in the kitchen, our recipes provide clear instructions and helpful tips to guide you through the cooking process, ensuring a successful and enjoyable culinary adventure. So, gather your ingredients, prepare your taste buds, and let's embark on a delightful journey into the world of Korean-style scrambled eggs and rice.
TOMATO AND EGG WITH RICE
Tomato and egg with rice is a classic Chinese comfort food. Its simplicity makes this dish a common yet satisfying weeknight meal. With the exception of fresh tomatoes, all the ingredients are staples in a Chinese household. I prefer to make the recipe with plum tomatoes, which I find to be the variety most consistent in flavor and texture. Some recipes don't use a cornstarch slurry, but I like to simmer it with the tomatoes to ensure a long-stewed consistency (instead of one that's watered down) in a matter of minutes. Another key to success is to avoid overcooking the eggs. A soft scramble with big curds is just the right texture.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
- Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
- Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.
MEXICAN EGGS AND RICE
We eat this for breakfast whenever we have leftover rice. It's so simple and tasty. You can use plain rice (and we often do), but we especially like it with leftover Recipe #37782. I think it's best with homemade salsa, or a fresh salsa purchased from the refrigerated section of your grocery store. The best thing about eating salsa at breakfast, is that it changes the way your coffee tastes! Something about Mexican breakfast and coffee are so right together. Ingredient amounts are per person; you can easily scale to the number of servings for your family.
Provided by appleydapply
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Reheat your cooked, leftover rice.
- Meanwhile, heat the oil or bacon grease in a nonstick skillet over medium heat.
- Grate the cheddar so it will be ready when your eggs are.
- Fry the egg to the your preferred level of doneness. I really like it with the yolk still runny, so when you cut into the egg on your plate, the yolk mixes with the rice and salsa. This takes about 2 minutes cooking on the first side, then I flip it over and cook for about 20-30 seconds on the other side.
- Spoon the rice onto a plate.
- Top with the fried eggs.
- Immediately sprinkle the grated cheddar on top, then spoon on the salsa.
- If you are making more than one serving, you won't need to add the whole amount of oil to the skillet for the next servings, as some of the oil will still be in the pan.
- This is an easy weekday breakfast. On weekends when we want a bigger breakfast, we'll also warm up some canned black beans, and tortillas to serve on the side.
Tips:
- Use leftover rice: This recipe is a great way to use up leftover rice. If you don't have any leftover rice, you can cook some fresh rice according to the package instructions.
- Choose your eggs wisely: For the best results, use fresh, high-quality eggs. Avoid using eggs that are cracked or have a thin, watery consistency.
- Season the eggs: Before scrambling the eggs, season them with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Cook the eggs slowly: Scramble the eggs over low heat, stirring constantly. This will help to prevent them from overcooking and becoming tough.
- Add the rice and vegetables: Once the eggs are cooked, add the rice and vegetables to the pan. Stir to combine and cook until the rice is heated through.
- Serve immediately: Kona KS Scrambled Eggs with Rice is best served immediately. You can garnish it with green onions or cilantro, if desired.
Conclusion:
Kona KS Scrambled Eggs with Rice is a delicious and easy-to-make breakfast or brunch dish. It's a great way to use up leftover rice, and it's packed with protein and vegetables. This recipe is also versatile, so you can easily customize it to your liking. For example, you could add different vegetables, such as bell peppers, mushrooms, or spinach. You could also add meat, such as bacon, sausage, or ham. No matter how you choose to make it, Kona KS Scrambled Eggs with Rice is sure to be a hit with your family and friends.
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