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Korean Egg Rice

A comforting dish made with scrambled eggs and rice, seasoned with soy and sesame, perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white rice (or brown rice) Day-old rice works best for flavor absorption.
  • 4 large eggs Use slightly undercooked eggs for best texture.
  • 2 tablespoons soy sauce Adjust according to preference.
  • 1 tablespoon sesame oil Additional splash can be added for flavor.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 green onions (chopped) For added freshness.
  • Sesame seeds (for garnish) Toast briefly for extra aroma.
  • Optional: vegetables (spinach, carrots, bell peppers) Sauté before mixing into rice.

Method
 

Preparation
  1. Cook the rice according to package instructions and set aside.
  2. In a bowl, crack the eggs and whisk them until well combined with soy sauce, sesame oil, salt, and black pepper.
Cooking
  1. Heat a non-stick skillet over medium heat and add a splash of sesame oil.
  2. Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes until the edges start to set.
  3. Gently stir the eggs with a spatula, allowing uncooked portions to flow to the edges, and cook until just set but still soft.
Combining and Serving
  1. In a large bowl, combine the cooked rice and scrambled eggs, gently mixing until evenly coated.
  2. Fold in the chopped green onions.
  3. Taste and adjust seasoning if necessary.
  4. Serve hot in bowls, garnished with sesame seeds and additional green onions, and optional kimchi or gochujang on the side.

Notes

Cool quickly and refrigerate leftovers in an airtight container for up to 3 days. Reheat gently for best texture.