Quick Korean Egg Rice (Print-Friendly Version)
Rice topped with a golden egg, savory soy sauce, scallions, and rich sesame—made quickly.
# Ingredients You'll Need:
→ Main
01 -
225 grams of cooked jasmine or short-grain rice
02 -
1 large egg
03 -
14 grams of unsalted butter
04 -
2.5 millilitres of toasted sesame oil
05 -
15 millilitres of soy sauce
06 -
5 millilitres of chopped green onion
07 -
3 grams of toasted sesame seeds
08 -
2.5 millilitres of neutral oil
→ Optional Additions
09 -
sliced avocado
10 -
canned tuna
11 -
sautéed carrots
12 -
kimchi
13 -
sautéed zucchini
14 -
sautéed spinach
15 -
roasted seaweed flakes
16 -
additional protein of choice
# How to Make It:
01 -
In a non-stick skillet, warm neutral oil over medium heat. Cook the egg sunny side up, or your way, carefully spooning hot oil over the whites for quicker setting if you'd like.
02 -
In a big bowl, blend hot cooked rice with unsalted butter until it's all mixed together. If you have cold leftover rice, heat it in the microwave for 2 to 3 minutes covered, until it's sizzling hot.
03 -
Top it off with soy sauce and toasted sesame oil. Sprinkle with chopped green onion and sesame seeds. Feel free to add more soy sauce if you want.
04 -
Put the buttered rice in a large serving bowl. Lay the fried egg right on top of the rice.
05 -
Break the egg and give everything a good mix with the rice. It's best served hot right away.
# Extra Information:
01 -
To make fresh rice, rinse 112 grams of uncooked short grain rice until the water's clear, then cook it in a rice cooker or on the stove with the right water amount. Let it sit for a bit after cooking before fluffing.
02 -
A large bowl helps mix everything well for the best texture.
03 -
Add optional toppings like kimchi, avocado, or seasoned seaweed for an extra burst of flavor and nutrition.