Omni Rice (Korean Fried Rice) Recipe

Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and water has been absorbed 20 to 25 minutes. Set rice aside.

Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly until meat is crumbly and no longer pink 5 to 10 minutes. Transfer cooked beef to a bowl leaving juices in the wok.

Add potato carrot and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.

Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together trying not to make the rice cakey and cook for about 5 minutes. Add sesame seeds and mix again; cook about 5 minutes more. Season with additional salt if desired.

Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan flipping each one time about 2 minutes per egg.

Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup egg and rice together in 1 spoonful.