Korean Egg Rice Bowl (Print Version)
Buttery rice topped with a fried egg, sesame oil and soy sauce - a comforting Korean dish ready in just 10 minutes.
# Ingredients:
01 -
1 ½ cups cooked short-grain rice or jasmine rice
02 -
1 egg
03 -
1 tablespoon unsalted butter
04 -
½ teaspoon toasted sesame oil
05 -
1 tablespoon regular soy sauce
06 -
1 teaspoon toasted sesame seeds
07 -
1 tablespoon finely sliced green onion
08 -
½ teaspoon vegetable oil or neutral oil
→ Optional Additions
09 -
Kimchi
10 -
Canned tuna
11 -
Roasted seaweed flakes
12 -
Avocado
13 -
Sautéed carrots, spinach, or zucchini
14 -
Additional protein
# Steps:
01 -
Mix hot cooked rice with butter until well combined. Transfer the rice to a large serving bowl. If using leftover rice, microwave it for 2–3 minutes until hot.
02 -
Heat a non-stick pan over medium heat, add oil, and fry the egg sunny side up. For desired doneness, spoon the hot oil on top of the yolks. Adjust oil quantity to achieve crispy or non-crispy edges.
03 -
Place the fried egg on top of the buttered rice. Garnish with sesame seeds, sesame oil, chopped green onions, and soy sauce. Mix well before eating. Add any optional toppings as desired.
04 -
Rinse 112 grams (½ cup) of uncooked rice under cold water until clear. Use a rice cooker or cook on a stovetop as follows: soak in water for 20–30 minutes, bring to a boil over medium heat, then simmer on low for 12–14 minutes. Let rest for 10–12 minutes covered before fluffing.
# Notes:
01 -
For best results, use short-grain rice for its sticky consistency.