Peel and dice the potatoes, carrots, onion, zucchini, and garlic into small pieces.

Heat 1.5 tbsp vegetable oil in a pan and sauté the diced vegetables until softened.

Add the bacon slices to the pan and cook until crispy.

Add 350g cooked rice to the pan and stir-fry with the vegetables and bacon.

Mix 1/2 tbsp doenjang, 1 tbsp butter, and a pinch of sugar into the rice mixture.

In a separate bowl, whisk 3 eggs with 1 tsp cream or milk, a pinch of salt, and pepper.

Heat a non-stick pan and scramble the egg mixture until just set.