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 sub with jasmine rice
- 1 egg
- 1 tablespoon unsalted butter
- ½ teaspoon sesame oil toasted
- 1 tablespoon regular soy sauce add to taste
- 1 teaspoon sesame seeds toasted
- 1 tablespoon green onion finely sliced
- ½ teaspoon vegetable oil or any neutral oil
Other 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 serving bowl. (If you have leftover rice in the fridge, microwave it for 2-3 minutes until hot. If you don't have rice ready, please refer to Notes section below on how to cook it).
- Heat a non-stick pan over medium heat, add cooking oil and fry your egg sunny side up or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks. To help the yolks cook faster, spoon some of the hot oil on top of the yolks. This way your egg yolks will cook as fast as your whites so you don’t burn them.Other ways to cook eggs: If you enjoy your eggs with crispy edges, add more oil. If without crispy edges, only lightly grease the pan fully cooked egg, reduce to medium-low heat and cover with a lid until your yolks are set. If you like scrambled eggs, make sure to beat the eggs prior to cooking them over low heat as you move them around in the oiled pan.
- Place egg over top of buttered rice.
- Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce. Feel free to add as much of each ingredient as you wish. Mix to enjoy! You can also add other optional ingredients to take this to the next level, see ideas listed above.
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.
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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