Spicy Squid Rice with Fried Egg
A quick and satisfying weeknight bowl: tender squid and onions in a sweet-spicy sauce over steamed rice, topped with a crispy-edged fried egg and fresh green onions.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
Ingredients
- 1 lb squid
- 1 medium onion
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 cups cooked rice
- 2 large eggs
- 2 stalks green onions
Instructions
- 1
Clean the 1 lb squid: remove the head, tentacles, and cartilage, then slice the body into rings. Pat dry with paper towels.
- 2
Thinly slice the 1 medium onion. In a small bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, and 2 tbsp water to make the sauce.
- 3
Heat 1 tbsp oil in a large skillet over medium-high. Add the onion and cook until soft and translucent, about 3 minutes.
- 4
Add the squid and sauce to the skillet. Cook, stirring, until the squid turns opaque and curls, about 2-3 minutes. Remove from heat.
- 5
In a separate nonstick pan, heat 1 tsp oil over medium. Fry the 2 eggs until the whites are set and the edges are crispy, about 3 minutes.
- 6
Divide the 2 cups cooked rice between two bowls. Top with the spicy squid mixture, a fried egg on each, and sprinkle with sliced green onions.
Tools you’ll need
- Large skillet
- Nonstick pan
- Small bowl
- Knife
- Cutting board
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