Folded egg and rice with easy pantry sauce recipe
 An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s. This simple homestyle version uses a few easy ingredients such as tomato ketchup and Worcestershire sauce to replicate the nostalgic charm. 1 tbsp tomato ketchup1 tbsp Worcestershire sauce1 tbsp soy sauce2 tsp golden granulated sugar1 tsp potato starch (available online or in some large supermarkets – see recipe tip) 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 2 tsp golden granulated sugar 1 tsp potato starch (available online or in some large supermarkets – see recipe tip) 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs2 tsp extra-virgin olive oilsea salt, to tasteknob of unsalted butter, for cooking 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs 2 tsp extra-virgin olive oil sea salt, to taste knob of unsalted butter, for cooking 1 tsp chopped chives, to garnish (optional)black pepper, to taste 1 tsp chopped chives, to garnish (optional) black pepper, to taste Method To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside.To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set.Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice.Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. Recipe tips If you can't easily get hold of potato starch, you can use cornflour instead. To use, first mix 1 tsp cornflour with 2 tsp water to make a smooth slurry before combining with the other sauce ingredients.