[wpurp-searchable-recipe] - Don’t be put off by the tongue twister name, I still can’t say it properly either but I love eating it. This is a super tasty Korean dish that uses rice, any kind of veggies you can get your hands on, meat if you wish, all topped off with a crispy fried egg that gets mixed in to make a sauce. 

The inspiration for making this one came to me on the road because I had a couple of packets of soy and chilli sauces from a take-away stashed in my supplies. I know not everyone likes to travel with eggs, yes it can be disastrous, but I have always been lucky enough to avoid the dreaded luggage scramble, so I continue to cook with them. 
 - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), Peel onion; slice thinly. Remove mushroom ends and slice thickly. Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened. ; Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked. Add to onion and mushroom mix.; Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper. Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp. ; Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top. ; Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny. Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. ;  -  - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]