Gyeran Bap (Korean Egg Rice). A delicious, easy 10-minute rice bowl with fried egg, soy sauce, sesame oil, butter and aromatics! A go-to meal or breakfast for busy days if you have leftover rice and eggs. Made with minimal ingredients, budget-friendly and customizable!
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Gyeran Bap is a savory Korean egg rice bowl that originates from Korea. It's made of cooked short grain rice with a crispy fried egg with runny yolks. The rice bowl is then seasoned with soy sauce, sesame oil, butter, sesame seeds and green onions.
It is very popular among many Korean households due to its simplicity, ease and affordability, this is often eaten for breakfast or as a meal with other Korean banchans.
This is my go-to dish whenever I don't have the energy to cook, have little time or I'm not sure what to eat so it's great for busy work days.
It's also customizable so feel free to add any tasty ingredients that you enjoy! I share a whole list under the FAQ section.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
- Cooked White Rice: ideally cooked sushi rice (aka Calrose rice) as it has a stickier texture. Or substitute with jasmine rice or long grain white rice as a last resort. Avoid using glutinous rice, arborio rice or brown rice.
- Fried Egg: ideally sunny side up with runny yolks for best results or over-easy eggs if you prefer set whites. The runny yolks are recommended as they will mix nicely with the rice.
- Unsalted Butter: or substitute with salted butter but reduce the amount of soy sauce.
- Sesame oil: or substitute with chili oil if you're allergic to sesame.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Sesame seeds: omit if allergic to sesame.
- Green Onions
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils. This will be used to cook our egg in the frying pan.
Expert Tips
- Use freshly cooked short grain rice as the grains will be moist and stickier than jasmine or long grain white rice. If you have leftover rice, microwaving it for 2-3 minutes covered will work as well.
- Melt butter in hot rice. Since the hot rice will melt the butter, it'll evenly distribute it better making the gyeran bap taste better.
- Keep the yolk runny. When the yolk is runny, it mixes better with the rice and other seasonings giving you the best gyeran bap!
- Use a large serving bowl. Since you'll be mixing the rice with the egg, it will be much easier to use a larger bowl so the ingredients aren't spilling out of it.
- Get creative with customizations. Feel free to add other tasty ingredients to this dish if you like! I share mix-in ideas below.
Instructions
Below are step-by-step instructions on how to make gyeran bap:
- 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).
- Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
- 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.
- Place the fried egg over top of buttered rice.
- Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce and add more if desired. (Feel free to add more toppings as recommended in the blog post).
- Break up the egg and mix everything together until well combined. Enjoy hot!
Variations for Cooking Eggs
- For eggs with crispy edges, add more oil.
- For eggs without crispy edges, only lightly grease the pan.
- For fully cooked egg, reduce to medium-low heat and cover with a lid until your yolks are set
- For scrambled eggs, beat the eggs prior to cooking them over low heat as you gently stir them in an oiled pan.
Storage
- Leftovers will last up to 3-4 days stored in an airtight container in the fridge. To reheat: microwave for 2-3 minutes. If you don't own a microwave, reheat in a non-stick pan on medium heat.
- Freezer friendly? I don't recommend freezing leftovers as the rice will turn hard.
Pairing Suggestions
Gyeran bap tastes great on its own, but here are some pairing ideas below:
FAQ
Other topping ideas for Gyeran Bap?
You can easily customize your Gyeran Bap by adding any of the following ingredients:
Gochujang (aka Korean red pepper paste)
Kewpie mayo or Japanese mayo
Chili Oil
Korean spinach salad
Korean bean sprouts salad
Kimchi
Sautéed carrots
Cooked mushrooms
Sautéed zucchini
Avocado
Canned tuna, cooked meat, cooked seafood or tofu
What else can I serve this with?
Gyeran bap can be served with other Korean side dishes such as Korean cucumber salad, Stir-Fried Fish Cakes, Zucchini Fritters, or kimchi.
📖 Recipe
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
- 1 ½ cups cooked short grain rice or cooked jasmine rice
- 1 egg
- 1 tablespoon unsalted butter
- ½ teaspoon sesame oil toasted
- 1 tablespoon regular soy sauce or add more/less if desired
- 1 teaspoon sesame seeds toasted
- 1 tablespoon green onion finely chopped
- ½ teaspoon vegetable oil or any neutral oil
Optional Additions
- kimchi, canned tuna, roasted seaweed flakes, avocado, sauteed carrots/spinach/zucchini, or more protein
Instructions
- 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).
- Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
- 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.
- Place the fried egg over top of buttered rice.
- Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce and add more if desired.
- Break up the egg and mix everything together until well combined. Enjoy hot!
Notes
If you don't have cooked rice for this recipe
Follow these instructions:- Rinse 112 grams or ½ measuring cup of uncooked rice in cold water a few times until water runs clear.
- Transfer uncooked rice to rice cooker and cook as per your normal settings. If you don't own a rice cooker, see below for instructions on how to cook rice on the stove top.
Can I cook my short grain rice on a stovetop?
Yes! Follow these steps:- Rinse 112 grams or ½ measuring cup of uncooked rice under cold water a few times until water is clear.
- In a medium pot, pour in your washed rice.
- Next fill the pot with cold water. To know how much water to add, place your palm on top of the rice and as you fill the pot with water, stop when the water reaches your knuckles (where your fingers end).
- Allow rice to soak in water for at 20-30 minutes prior to cooking.
- Place pot of rice with water on stove top. Cover with a lid and bring to a boil on medium heat.
- Once you reaching boiling point, reduce to the lowest heat possible and keep covered. Let this cook over low heat for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
- Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process.
- The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 562kcal | Carbohydrates: 83g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 65mg | Potassium: 164mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg
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yummy
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Christa Hylton
The best thing about this dish (besides deliciousness!) is its flexibility. You can use leftover rice or fried rice! Put in the pan with the butter and a few splashes of water (only a little!), put on low to med- low heat and cover, stirring occasionally, till the rice softens and gets hot. Put the rice in the bowl you’re going to eat from and cover it to keep nice and warm. Then use the same pan to make your eggs (two for me!). Top with literally ANY veggie, warm or cold. I looove plain, raw cucumber chopped up and mixed in. Fresh and crunchy with the warm sesame flavor! I don’t have to eat lunch when I have this for breakfast! Do it your way and Enjoy!!!
Christie Lai
Thank you so much for making my recipe and for the raving review! Glad you enjoyed it! That's what I love about this dish too. It's super versatile and works well with so many ingredients for any meal of the day.
Erin
Would basmati rice work for this?
Christie Lai
Yes, any white long grain rice will work for this like basmati.
Jennifer
Wonderfully simple and delicious! My whole family loved it. Best wishes, Jennifer
Christie Lai
I am so glad and happy to read this! Thank you so much for the kind review and all the best!
Karen Velthaus
Wow, three ingredients - so easy and so delicious!!!! Thanks. I soft boiled my egg - wow, just creamy deliciousness - must add kimchi!!!
Christie Lai
Thank you so much for making my recipe and for the positive review, Karen! So glad you enjoyed it with a delicious soft boiled egg and kimchi! I agree, kimchi truly is a must!
Jocelyn Newman
Delicious! I used leftover rice, fried n egg with a loose yolk, in a little avocado and sesame oil. Topped with soy sauce, fresh green onion, sesame seeds and crunchy chili oil.
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Jocelyn! Yum all those toppings are making me hungry!
Nana
One of my favorite dish on here. It’s so versatile and nourishing. My budget can be tight sometimes so I’m grateful for flavor, health and affordability, especially with growing children who are “always hungry”. I like adding roasted seaweed and her homemade chili oil in there.Thank you Christine.
christieathome
Thanks so much for making so many of my recipes, Nana! So happy you enjoyed this one too. It's a very delicious, easy and cost effective meal especially since grocery prices are at a high. Have a lovely day!
Erica M Downs
Delicious recipe but is a serving really 1300 calories??
christieathome
Thanks for making my recipe, Erica! Apologies for the confusion, no the caloric intake is actually less than half (562 per bowl) and I have corrected this under the nutrition information. Appreciate you flagging this and bringing it to my attention!
Karma
this was delicious! made this but I added 1 strip of bacon and fried the egg in the bacon grease. Soo good!
christieathome
Thanks so much for making my recipe! Glad you enjoyed it with the addition of some bacon and egg! Yum!
Schuie
Added a bit of furikake to the rice to jazz it up. Really good and different breakfast
christieathome
So happy you enjoyed it Schuie! Great idea on adding some furikake! Thanks for making my recipe and for sharing this kind review 🙂
Anna
Even my six year old loved it! Added some snap peas and it was a great dinner
christieathome
This is music to my ears! So glad your six year old enjoyed it!
Cindy
Would using leftover chicken and rice be weird?
Christie Lai
Leftover chicken would be a great addition!
Alexa
Delicious! We didn’t have green onions and sesame seed so I didn’t add any, but we had some ssamjang. The taste was not quite there yet, I thought it needed something sweet to balance it out so I added some honey. All I can say is peeerfect 👌🏼
christieathome
Awesome! Thanks so much for making my recipe Alexa! I like how you added some honey!
Rachel
I enjoyed this recipe, super easy to make and tasted great! Thanks for sharing.
christieathome
I am so happy to hear this Rachel! Thank you for making my recipe and sharing your comment with me! - Christie
Ann
My new go-to for a satisfying meal. Thanks so much for this!
christieathome
Thank you so much for your kind comment Ann! I am so happy you enjoyed it 🙂
Keli
Yum! This was so good, easy and fast. It was just what I wanted for breakfast this morning. Followed your recipe exactly and served with some sesame seaweed snacks on the side. Thank you for jazzing up my morning!
christieathome
So glad you enjoyed this! Thank you for making my recipe!
christieathome
Thank you so much for making my recipe, Mike! Glad you enjoyed it!
Heidi | The Frugal Girls
Ooh... that egg is just absolute perfection! Sunny side up eggs are my favorite, and I can't believe how fast this is done if you've already got some cooked rice ready to go. What a perfect dish for a busy weeknight!