10-min Korean Egg Rice (Printable Version)
# What You'll Need:
01 -
1 ½ cups ready short grain rice or swap with jasmine rice
02 -
1 egg
03 -
1 tablespoon unsalted butter
04 -
½ teaspoon roasted sesame oil
05 -
1 tablespoon standard soy sauce, adjust to taste
06 -
1 teaspoon roasted sesame seeds
07 -
1 tablespoon thinly cut green onion
08 -
½ teaspoon cooking oil or any plain oil
→ Optional Additions
09 -
Avocado
10 -
Canned tuna
11 -
Additional protein
12 -
Roasted seaweed flakes
13 -
Kimchi
14 -
Cooked carrots, spinach, or zucchini
# Steps to Follow:
01 -
Stir hot rice with butter until fully mixed. Put the rice in a big serving dish. For cold leftover rice, warm it up in the microwave for 2–3 minutes.
02 -
Warm a non-stick pan on medium heat, drop in oil, and cook the egg sunny side up. For your perfect egg, drip the hot oil on the yolks. Use more or less oil for crispy or soft edges.
03 -
Top the buttery rice with your fried egg. Sprinkle with sesame seeds, drizzle sesame oil, scatter green onions, and add soy sauce. Stir everything together before you dig in. Throw on any extra toppings you fancy.
04 -
Don't have cooked rice? Wash 112 grams (½ cup) uncooked rice in cold water till water runs clear. Pop it in a rice cooker or try the stove: soak for 20–30 minutes, boil on medium, then simmer low for 12–14 minutes. Keep covered for 10–12 minutes after cooking, then fluff up.
# Additional Tips:
01 -
You'll get the best bowl using short-grain rice thanks to its clingy texture.