Egg and sausage pot rice: All the good stuff in one pot

When the fridge is full but a grocery run feels like too much, a recipe that uses up what you already have is the way to go. This week's pick is egg and sausage pot rice.

Savory eggs, salty sausage and fluffy rice come together beautifully without any elaborate seasoning. Particularly popular with children, it is a dish the whole family can enjoy — and it works just as well packed as a dosirak for work.

The variety of textures is part of the fun. Each bite delivers soft, tender egg and chewy sausage alongside light, airy grains of rice, all at the same time.

What makes it particularly appealing is how simple the ingredients are and how straightforward the recipe is — anyone can make it. If you have eggs, sausage and green onions in the fridge, why not give it a quick try?

1 cup rice · 3 eggs · 100g sausage · 4 stalks green onion · 1 tbsp olive oil · 1 tbsp light soy sauce · sesame seeds to taste · salt to taste

[Egg and sausage pot rice]

1. Rinse the rice and drain it in a colander to dry-soak. Slice the sausage into rounds and chop the green onions.

2. Place the rice, water, sausage and olive oil in a pot and bring to a boil, stirring as it heats.

3. Add the eggs and season with light soy sauce and salt. Cover and simmer over low heat for 15 minutes.

4. Spoon the finished egg and sausage pot rice into bowls and garnish with green onions and sesame seeds.

Source: Woori's Table