I CAN’T stop making this One Pan Korean meal

Ingredients

• 1 cup Cooked Short-Grain Rice (warm, preferably day‑old rice)
• 1/4 medium Onion (thinly sliced)
• 1 cup Mixed Vegetables (e.g., bell pepper, zucchini, mushrooms, spinach, chopped)
• 1/4 cup Carrot (shredded)
• 1 tablespoon Vegetable Oil (for stir‑frying)
• 1 large Egg (cracked directly into the pan)
• 1 tablespoon Gochujang (Korean Chili Paste) (spicy fermented paste)
• 1 teaspoon Honey (adds sweetness)
• 1 teaspoon Sesame Oil (toasted flavor)
• 1 teaspoon Soy Sauce (regular or low‑sodium)

Instructions

1. Prep the Vegetables

   Thinly slice the onion, chop the mixed vegetables into bite‑size pieces, and shred the carrot. Set each aside in separate piles.

   Time: PT5M

2. Make the Gochujang Sauce

   In a small bowl combine gochujang, honey, sesame oil, and soy sauce. Stir until smooth.

   Time: PT2M

3. Start Stir‑Frying the Onion

   Heat 1 tbsp vegetable oil in the pan over medium‑high heat. Add the sliced onion and stir‑fry for about 2 minutes until it begins to soften.

   Time: PT2M

   Temperature: Medium‑high

4. Add Remaining Vegetables

   Add the mixed vegetables (excluding carrot) to the pan. Stir‑fry for another 2 minutes, allowing them to cook evenly.

   Time: PT2M

   Temperature: Medium‑high

5. Finish with Carrot

   Add the shredded carrot and toss quickly for 1 minute just to warm it through.

   Time: PT1M

   Temperature: Medium‑high

6. Fry the Egg

   Push the vegetables to one side of the pan. Crack the egg onto the cleared space and let it fry until the whites are set and the edges are crisp, about 3 minutes. Season lightly with a pinch of salt if desired.

   Time: PT3M

   Temperature: Medium‑high

7. Plate and Serve

   Place the warm rice in a serving bowl, top with the stir‑fried vegetables and the fried egg. Drizzle the prepared gochujang sauce over everything, then mix thoroughly before eating.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

78 g

Fat

14 g

Fiber

5 g