Korean · Breakfast
Korean Rice with Fried Egg and Soy Sauce
Warm short-grain rice topped with a crisp-edged fried egg, finished with soy sauce, toasted sesame oil, scallion, and gochugaru. A quick Korean home-style bowl built around contrasting textures: glossy runny yolk against sticky rice, with sesame seeds for nutty depth and gentle heat.
$2
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
446Calories
13.9gProtein
19.2gFat
51.4gCarbs
3.7gSugar
1.4gFiber
947mgSodium
384mgChol
3.9gSat Fat
220mgPotassium
55mgCalcium
2.3mgIron
0.6mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
rich-umami
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Mix soy sauce, sesame oil, scallion, gochugaru, sesame seeds, and sugar in a small bowl until sugar dissolves into a glossy sauce.
2
Fry
Heat vegetable oil in a small nonstick skillet over medium-high heat until shimmering. Crack egg into pan and fry 2–3 minutes until white is set and edges crisp, yolk jammy.
3
Plate
Spoon warm rice into bowl, slide fried egg on top centering the yolk, and pour soy sauce mixture over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked short-grain white rice
- 22 eggs
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp scallion
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp gochugaru
- 1/2 tsp1/2 tsp sugar
