Pan-Fried Leftover Gimbap with Egg

Nothing (or almost nothing) comes to waste when it comes to frugal-living cooking, even for that tricky leftover cooked fish. For example, leftover snapper fillets from last night dinner was transformed to egg frittata upgraded with veggies and rolled oats. Egg frittatas because our family loves egg frittatas e.g. Onion Egg Frittata, Chive Egg Frittata, Gouda Cheese Egg Frittata and Frozen Veggies Egg Frittata.

Today's leftover did not end up as any kind of egg frittata. But egg still made magic when it comes to leftover Gimbap transformation. 


You can also make homemade healthy sushi, then pan-fry them with egg, this same way.

Unlike sushi which usually features raw fish, vegetables and rice seasoned with sushi vinegar; Gimbap is seasoned with sesame oil and does not contain raw fish but typically filled with grilled meats, seasoned spinach, cucumber and eggs.

If you are familiar with egg fried rice (made with leftover rice), then the idea of coating leftover Gimbap with egg, and pan-frying them is not at all wild. You can also break up the leftover Gimbap to bits, and fry the rice mixture including the wrap-around seaweed with egg just like making egg fried rice, just that it is now egg fried (Gimbap) rice.


Pan-Fried (Leftover) Gimbap
Ingredients:
1 egg, gently whisked
6 Gimbap leftovers (store-bought or homemade)

Directions: Coat both sides of Gimbap with egg, then pan-fry both side of Gimbap. Alternatively, pour half the egg onto flat pan, gently place Gimbap on top of egg, then add remaining half of whisked egg over Gimbap to coat. When the bottom side of the Gimbap has crisped up with egg at the bottom, flip Gimbap over (now top side down) and crisp the other side. In this entire process of cooking, the leftover Gimbap would have been reheated and warmed up the same time.