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
Scale
- 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 eaten 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