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Bowl of Korean Egg Rice topped with a fluffy egg and garnished, ready to serve.

Gyeranbap

Korean Egg Rice, or Gyeranbap, is a comforting and quick meal made with rice and eggs, customizable with your favorite vegetables and proteins.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Use day-old cooked rice for better texture.
  • 2 large eggs
  • 1 tablespoon sesame oil Can substitute with vegetable oil if needed.
  • Salt to taste Adjust seasoning according to preference.
  • Pepper to taste Adjust seasoning according to preference.
Optional ingredients
  • vegetables (e.g., spinach, carrots, green onions) Feel free to use any leftover vegetables.
  • proteins (e.g., tofu, chicken, beef) Skip for vegetarian version.

Method
 

Cooking
  1. In a skillet, heat sesame oil over medium heat.
  2. Add the cooked rice and stir-fry for a few minutes until heated through.
  3. Push the rice to one side of the skillet and crack the eggs into the empty space.
  4. Scramble the eggs gently and mix them with the rice.
  5. Season with salt and pepper, and add any optional vegetables or proteins.
  6. Cook until everything is well combined and heated through.
  7. Serve hot.

Notes

Korean Egg Rice is best served warm. Top with sliced green onions or sesame seeds, and a drizzle of soy sauce can enhance flavor.