Description
A simple Korean egg rice bowl made with fluffy rice, fried egg, soy sauce, sesame oil, and butter. Quick, comforting, and endlessly customizable for any meal of the day.
Ingredients
2 cups cooked short-grain rice (fresh or leftover)
2 large eggs
1 tablespoon butter
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 tablespoon chopped scallions
1 teaspoon toasted sesame seeds
1 sheet roasted seaweed (gim), cut into strips
Optional: kimchi, gochujang, sautéed vegetables, or cooked protein
Instructions
If using leftover rice, reheat with a splash of water until soft and fluffy.
Heat a nonstick skillet over medium heat and add a small amount of butter or oil.
Crack in the egg and cook sunny-side-up until the white is set and the edges are crisp, leaving the yolk runny.
Place rice in a bowl, add butter, and top with the fried egg.
Drizzle soy sauce and sesame oil evenly over the rice.
Break the yolk and gently stir everything together until coated.
Garnish with scallions, sesame seeds, and roasted seaweed strips.
Serve immediately with optional kimchi or other sides.
Notes
For a lighter version, swap butter with olive oil spray or use only egg whites.
Vegan option: use tofu scramble in place of egg and plant-based butter.
Gluten-free option: replace soy sauce with tamari or coconut aminos.
Best enjoyed fresh; rice can be prepped ahead, but eggs should be cooked just before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (1/2 recipe)
- Calories: ~350 kcal
- Sugar: ~1 g
- Sodium: ~600 mg
- Fat: ~14 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~7 g
- Trans Fat: ~0 g
- Carbohydrates: ~44 g
- Fiber: ~2 g
- Protein: ~12 g
- Cholesterol: ~185 mg