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10-min. Easy Korean Egg Rice (Gyeran Bap)

Gyeran Bap Korean Egg Rice. Simple steamed white short grain rice with a fried egg over top, seasoned with soy sauce, green onion, sesame seeds, sesame oil and butter. Easy to make and simply delicious. Great for breakfast, lunch or dinner. Ready in just 10 minutes if you already have cooked rice.

Ingredients

Scale
  • 1 1/2 cups cooked short grain rice (or cooked jasmine rice )
  • 1 egg
  • 1 tbsp unsalted butter
  • 1/2 tsp sesame oil (toasted)
  • 1 tbsp regular soy sauce (or add more/less if desired)
  • 1 tsp sesame seeds (toasted)
  • 1 tbsp green onion (finely chopped)
  • ½ tsp vegetable oil (or any neutral oil)
  • kimchi, canned tuna, roasted seaweed flakes, avocado, sauteed carrots/spinach/zucchini, or more protein

Instructions

  1. Mix hot cooked rice with butter until well combined. Transfer rice to a large bowl. (If you have leftover rice in the fridge, microwave it covered for 2-3 minutes or until hot. Or to make freshly cooked rice, refer to Notes section below for instructions).
  2. Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
  3. Heat vegetable oil in a non-stick pan on medium heat. Fry the egg sunny side up, over-easy or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks while spooning some of the hot oil over the whites to set them faster.
  4. Place the fried egg over top of buttered rice.
  5. Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce and add more if desired.
  6. Break up the egg and mix everything together until well combined. Enjoy hot!
  • Author: Chef Stella