Go Back

Korean Egg Rice

A comforting and quick dish combining rice and eggs, customizable with various vegetables and proteins.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use day-old rice for better texture.
  • 2 large eggs
  • 1 tablespoon sesame oil Can substitute with vegetable oil if necessary.
  • to taste Salt
  • to taste Pepper
Optional Ingredients
  • vegetables (e.g., spinach, carrots, green onions) Add any leftover vegetables for added nutrition.
  • proteins (e.g., tofu, chicken, beef) Skip if making vegetarian.

Method
 

Preparation
  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 and can be topped with sliced green onions or sesame seeds. A drizzle of soy sauce adds flavor, and pairing with spicy kimchi enhances the dish further.