Korean Egg Rice
A comforting rice bowl topped with a crispy fried egg, soy sauce, and sesame oil, perfect for any time of day.
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.
Notes
This dish pairs well with kimchi, quick pickled cucumbers or a small salad. For a heartier meal, add sautéed mushrooms or leftover bulgogi.