cooked rice, 1 day old
oil for cooking
frozen peas and carrots, thawed or microwaved
Samyang buldak sauce (original or x2)
soy sauce, to taste
salt, to taste
white or black pepper
monosodium glutamate or mushroom seasoning
black salt (for Just Egg)
In a large pan or wok, heat 1 tbsp of oil on medium heat. Then add bottle of Just Egg, and scramble the egg just until it's cooked (it's okay if it's a bit wet). For an "eggier" taste, add black salt during cooking. Make sure to not move it too much since we want large chunks of egg. Remove from wok/pan.
In the same large pan/wok, heat 3-4 tbsp of oil on high heat. Then add shallots and cook until shallots are softened.
Add garlic to pan and cook for 1 minute (until aromatic).
Add peas and carrots and cook for 1-2 minutes. Add salt to taste.
Turn the stove onto high heat. Then add rice to pan and cook until rice is evenly heated and there are no large clumps.
Add egg back into pan and combine. Then add soy sauce, salt, and buldak sauce to taste. For saltier flavor, add soy sauce and/or salt. For spicier flavor, add more buldak sauce. Cook until well-combined.
Turn off heat and add sesame oil and scallions. Add monosodium glutamate or mushroom seasoning for more umami. Top with black or white pepper.