Here's a recipe for fried rice, straight from a chef who used to work at Lotte Hotel.

Ingredients

• Rice.
• 2 eggs.
• 30 grams of cooking oil.
• 2 grams of fine salt.
• Monosodium glutamate (MSG), 1 gram.
• Salted shrimp.
• Onion, 30g.
• 15 grams of carrots.
• 15 grams of chili peppers.
• 20g of green onions.
• Maggi Seasoning, 7g.
• Ginger water (ginger to water ratio of 1:5 to 1:10).

Steps

1. 11. Finely chop the onion, carrot, and bell pepper and set aside. When chopping the onion, leave the root end intact to prevent it from falling apart.
2. 22. Briefly blanch the shrimp and chopped vegetables (excluding green onions) in boiling water to remove excess moisture and oil.
3. 33. Heat 30 grams of oil in a pan. Crack in one egg and scramble it until it's about 80% cooked. Then, add the rice and stir-fry it once.
4. 44. Season the meat with 2 grams of salt and 1 gram of MSG, then set it aside separately.
5. 55. Add some oil to the pan again, crack in the remaining egg, and scramble it until it's about 50% cooked. Then, add the stir-fried rice from the first step and continue to stir-fry everything together.
6. 66. Add blanched vegetables and shrimp, along with green onions. Stir-fry everything together and season with 7 grams of Macky seasoning to enhance the flavor.
7. 77. Finally, lightly drizzle with ginger-infused water to add moisture and a sophisticated aroma before serving the Korean radish.

Ingredients

• 500 grams of water.
• Chicken stock, 25g.
• Egg.
• 25g of green onions.
• 2~3 grams of sesame oil.
• A pinch of pepper.

Steps

1. 11. In a pot, combine water and chicken stock and bring to a boil.
2. 22. Once the water boils, reduce the heat slightly and slowly pour in the beaten egg mixture in three separate additions, creating thin strands.
3. 33. Gently stir the eggs to prevent them from clumping together, then turn off the heat.
4. 44. Add green onions, sesame oil, and pepper, and mix well to finish.

Ingredients

• Chinese artichoke (Cynara cardunculus var. scolymus) and Korean radish, 1 kg total.
• 150g of yuzu marmalade.

Steps

1. 11. Drain the Korean radish thoroughly by placing it in a sieve to remove all excess moisture.
2. 22. After removing excess moisture from the Korean radish slices, add yuzu marmalade and spread it evenly over the surface.
3. 33. If water appears during storage, strain it again and add a little more yuzu syrup to maintain the flavor.