“The great thing about egg rice is that it’s hardly cooking. If you can fry an egg, then you can make egg rice. And it’s filling but not too filling, perfect for that weird in-between pause after work and before dinner, when you’re so hungry you can’t imagine how you’ll even make it to dinner, let alone cook it…” Many cultures have some variation of egg rice. In South Korea, the local version of the lifesaving pantry meal is called “gyeran bap.”
The Simple Perfection of Fried Eggs and White Rice—Via NYTimes
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