A hot bowl of rice crowned with a crispy-edged fried egg, a splash of soy, and a drizzle of nutty sesame oil — that’s Korean Egg Rice in its simplest, most comforting form. It’s the kind of dish people turn to when they want something faster than takeout but tastier than plain leftovers. If you like compact, flavor-forward rice bowls, you might also enjoy the rich glaze in sweet soy butter rice cakes, which share similar umami and buttery notes.
Why you’ll love this dish
Korean Egg Rice is minimal but deeply satisfying. It’s a one-bowl meal that delivers texture (soft, chewy short-grain rice vs. crispy egg edges), umami (soy sauce), and aromatic crunch (toasted sesame and scallions). It works for breakfast, a quick lunch, late-night cravings, or as a comforting side for a larger Korean spread.
“So simple, yet I came back to this bowl every night for a week — fast, cheap, and deeply comforting.” — a reader favorite
This recipe is budget-friendly, kid-friendly, and extremely forgiving. You don’t need special tools, and it’s a great way to elevate plain leftover rice.
Step-by-step overview
Start by warming your short-grain rice so it’s fluffy and slightly steamy. Fry an egg in butter until the white’s set and the edges tease crispness. Spoon the hot rice onto a bowl or plate, nestle the fried egg on top, then season with soy sauce. Finish with sliced green onions, sesame seeds, and a few drops of sesame oil for aroma. The whole process takes under 10 minutes if your rice is already cooked.
What you’ll need
- 1 cup cooked steamed short-grain white rice (per serving). Leftover day-old rice is fine; warm it before plating.
- 1 large egg (per bowl)
- 1 tsp soy sauce (adjust to taste)
- 1 tsp toasted sesame oil
- 1 tsp unsalted butter (for frying the egg)
- 1 tablespoon green onion, thinly sliced
- 1/2 teaspoon toasted sesame seeds
Notes and substitutions: - Short-grain rice gives the classic stickiness and mouthfeel; medium-grain works in a pinch. Long-grain jasmine will be less sticky but still tasty.
- Use low-sodium soy sauce if you’re watching salt. Tamari is a gluten-free alternative.
- For a dairy-free pan-fry, swap butter for a neutral oil and add a tiny splash of sesame oil at the end.
Step-by-step instructions
- Heat the rice: If your rice is cold, warm it gently in a pot over low heat with a tablespoon of water. Stir occasionally so it steams through.
- Fry the egg: Heat a nonstick skillet over medium. Add butter and let it melt until foamy. Crack an egg into the pan. Cook until the white is set and the edges turn crispy and golden — about 2–3 minutes. If you prefer the yolk set, flip and cook 20–30 seconds more.
- Plate the rice: Spoon the warm rice into a shallow bowl or plate, making a small well in the center.
- Top with the egg: Place the fried egg on the rice so the hot yolk can mingle with the grains.
- Season: Drizzle soy sauce over the egg and rice evenly. Start light and add more to taste.
- Garnish: Scatter chopped green onions, sprinkle sesame seeds, and finish with a few drops of sesame oil for fragrance.
- Serve immediately while hot.
Best ways to enjoy it
This bowl is a perfect solo comfort meal but also pairs beautifully with simple sides. Serve it with kimchi for brightness, quick pickled cucumbers for crunch, or a small salad to balance richness. For a heartier meal, add sautéed mushrooms or leftover bulgogi on the side. If you want a different take on rice textures, try our version of air-fryer fried rice for crispier grains and added mix-ins.
Plating tip: mound rice slightly high, nestle the egg on top, and finish with a sunny horizontal scatter of scallions so every bite has color.
Storage and reheating tips
- Refrigeration: Store leftover rice and eggs separately when possible. Rice is safe for 3–4 days in the fridge if cooled quickly and kept in an airtight container. Fried eggs are best eaten within 24 hours.
- Reheating rice: Add a splash of water and microwave covered for 45–90 seconds, or re-steam on the stovetop with a lid until hot. This restores moisture and prevents dryness.
- Reheating eggs: Fried eggs won’t re-crisp perfectly. Warm them gently in a skillet over low heat for a minute, or microwave covered for 15–30 seconds — just enough to warm through. If you’re reheating a full assembled bowl, consider frying a fresh egg instead for the best texture.
- Freezing: Not recommended once assembled. You can freeze plain cooked rice, but egg texture degrades on freezing and thawing.
Pro chef tips
- Rice texture matters: Short-grain rice should be slightly sticky. If yours is clumpy from refrigeration, loosen it with a fork and steam briefly.
- Crispy edges: Use a well-heated pan and a little butter for immediate browning. A nonstick skillet helps get the white set without overcooking the yolk.
- Season progressively: Drizzle soy sauce in stages — a little at first, taste, then add more. Sesame oil is potent; a few drops go a long way.
- Elevate with aromatics: Toast sesame seeds in a dry pan for 30–60 seconds to intensify their flavor. Add a pinch of toasted ground chili or flaky sea salt to finish.
- Make multiple bowls fast: Keep warm rice in a low oven (around 200°F / 95°C) covered with foil; fry eggs in quick succession in the skillet.
Creative twists
- Korean spicy: Add a small dollop of gochujang or a sprinkle of gochugaru for heat. Mix the gochujang with a little soy and sesame oil and drizzle over the egg.
- Kimchi rice bowl: Stir chopped kimchi into the warm rice or serve kimchi on the side for acidity.
- Protein boost: Top with grilled tofu, shredded chicken, or leftover bulgogi for a fuller meal.
- Vegan swap: Replace the egg with pan-seared tofu slices and use vegan butter or oil. Add a splash of soy and drizzle toasted sesame oil.
- Fusion finish: Add a pat of garlic-parsley butter for a western twist, or crumble nori for oyster-like savoriness.
Common questions
Q: Can I eat the egg runny with this dish?
A: Yes. If your eggs are from a reliable source and handled safely, many people prefer a runny yolk because it functions like a rich sauce. If you’re immunocompromised, pregnant, or serving young children, cook the yolk through.
Q: How long does leftover prepared Korean Egg Rice last?
A: If fully assembled, consume within 24 hours; the egg texture deteriorates faster. Store components separately for up to 3–4 days for the rice and 24 hours for the fried egg.
Q: Can I use day-old rice?
A: Absolutely. Day-old rice often performs well because it’s drier and separates better, which can give a nicer mouthfeel. Warm it gently before serving.
Q: Is sesame oil necessary?
A: It’s optional but highly recommended. A tiny amount adds a toasty aroma that transforms the bowl. If you don’t have it, a light drizzle of neutral oil plus toasted sesame seeds can help.
Q: Any quick add-ins to make it a full meal?
A: Sautéed spinach, mushrooms, diced ham, or leftover grilled meats all make strong companions. A spoonful of kimchi amps up flavor and freshness.
If you want a quick refresher on rice techniques or other Korean-style rice bowls, the links above point to related recipes that use similar flavor principles and cooking shortcuts.
Korean Egg Rice
Ingredients
Main Ingredients
- 1 cup cooked steamed short-grain white rice Leftover day-old rice is fine; warm it before plating.
- 1 large egg Per bowl
- 1 tsp soy sauce Adjust to taste
- 1 tsp toasted sesame oil For aroma
- 1 tsp unsalted butter For frying the egg
- 1 tbsp green onion Thinly sliced
- 1/2 tsp toasted sesame seeds
Instructions
Preparation
- If your rice is cold, warm it gently in a pot over low heat with a tablespoon of water. Stir occasionally so it steams through.
- Heat a nonstick skillet over medium. Add butter and let it melt until foamy.
- Crack an egg into the pan. Cook until the white is set and the edges turn crispy and golden — about 2–3 minutes. If you prefer the yolk set, flip and cook 20–30 seconds more.
- Spoon the warm rice into a shallow bowl or plate, making a small well in the center.
- Place the fried egg on the rice so the hot yolk can mingle with the grains.
- Drizzle soy sauce over the egg and rice evenly. Start light and add more to taste.
- Scatter chopped green onions, sprinkle sesame seeds, and finish with a few drops of sesame oil for fragrance.
- Serve immediately while hot.