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–+ servings

Easy Korean Breakfast Egg Rice Recipe

Whip up this 5-minute easy Korean breakfast! A cozy egg rice bowl made with pantry staples and leftover rice for a quick, savory meal.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast, lunch, Rice Dishes
Cuisine: Korean
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 egg
  • 1/2 tbsp (7 ml) oil
  • 1 serving (about 1 cup / 200 g) cooked rice warmed
  • 1/2 tbsp (7 g) butter optional
  • 2 tsp (10 ml) soy sauce preferably low sodium
  • 2 tsp (10 ml) sesame oil
  • 2 tsp (6 g) toasted sesame seeds

Method
 

  1. Heat oil in a non-stick skillet over medium heat. Crack an egg and fry it to your desired doneness. (I recommend sunny-side-up.)
  2. In a bowl, add warm rice. Place a thin sliver of butter over the rice and place the fried egg on top. The heat of the rice and egg will melt the butter instantly. Drizzle soy sauce and sesame oil over the egg, and sprinkle toasted sesame seeds.
  3. To serve, break the egg yolk with a spoon and break up the egg white into chunks. Mix the egg and rice together until well combined. Serve with kimchi on the side and enjoy!

Nutrition

Calories: 260kcalCarbohydrates: 24gProtein: 10gFat: 14gSaturated Fat: 3gCholesterol: 165mgSodium: 742mgFiber: 1gSugar: 1g

Notes

Typically, one egg is used per serving, but you can increase it to two eggs if you prefer a creamier and richer taste.