Recipe
Scallion fried egg ramyun breakfast burrito
25 min
Calories 976 kcal
*Calories are for one serving.
Ingredients (1 servings)
| Bacon | 2 slices |
|---|---|
| Neutral oil (vegetable or canola) | 1 tablespoon |
| Kadoya roasted sesame oil | 3 teaspoons |
| Medium scallions, thinly sliced (reserve 1 teaspoon of dark green parts for garnish) | 2 |
| Large eggs | 2 |
| Kosher salt | ⅛ teaspoon |
| Soy sauce or tamari | 1 teaspoon |
| Shin Toomba | 1 package |
| 【Burrito Assembly】 | |
| Large flour tortilla (for Burrito Assembly) | 1 |
| Shredded cheese (cheddar, mozzarella, or a blend) | ¼ cup |
| Kadoya roasted sesame oil | For garnish |
Directions (25 min)
-
In a skillet over medium heat, cook 2 slices of bacon until crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess grease, then chop or crumble into small pieces.
-
Cook the Scallion Fried Egg: Heat neutral oil in a nonstick pan over medium-low heat until shimmering. Add the sliced scallions (except reserved garnish) and cook until soft and fragrant, about 2 minutes. Add 2 tsp Kadoya roasted sesame oil.
-
Crack 2 eggs into the pan and season with ⅛ teaspoon kosher salt. Cook undisturbed until the whites are set but the yolks remain runny, about 3 minutes. About 1 minute before the eggs are done, drizzle soy sauce around the egg whites. Remove from heat and set aside.
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Cook Shin Toomba according to package instructions, using the recommended water amount. Stir in remaining tsp. of Kadoya roasted sesame oil to enhance the flavor.
-
Assemble the Burrito: Warm the flour tortilla in a dry pan or microwave for a few seconds until pliable. Spread the Shin Toomba in the center of the tortilla. Sprinkle with shredded cheese and let it melt slightly. Place the scallion-fried egg on top, followed by the crispy bacon pieces. Sprinkle with reserved scallions and sesame seeds. Fold in the sides, then roll up tightly into a burrito. Cut in half and enjoy!
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