10-min Korean Egg Rice (Print Version)
# Ingredients:
01 -
1 small knob of unsalted butter
02 -
1 large egg
03 -
1 tablespoon soy sauce
04 -
1 ½ cups steamed short-grain or jasmine rice
05 -
1 teaspoon sesame seeds, toasted
06 -
½ teaspoon sesame oil, toasted
07 -
1 tablespoon chopped green onions
08 -
½ teaspoon neutral or vegetable oil
→ Extra Options
09 -
Avocado slices
10 -
Kimchi
11 -
Cooked tuna (from a can)
12 -
Seaweed crumbles
13 -
Sautéed spinach, zucchini, or carrots
14 -
Extra proteins of your choice
# Instructions:
01 -
Stir hot steamed rice with butter till smooth. If using cold rice, heat it in the microwave for 2-3 minutes until it’s piping hot, then place it in a sizable serving dish.
02 -
Warm a non-stick frying pan on medium. Drop in oil, then crack in the egg and cook sunny-side-up. For crispy edges, spoon some hot oil over the egg whites. Adjust oil if you prefer softer edges.
03 -
Lay the fried egg over the buttery rice. Add sesame oil, sesame seeds, soy sauce, and chopped green onion on top. Mix thoroughly before eating. Pop in any extras you like.
04 -
Rinse ½ cup (112 grams) of raw rice until the water runs clear. Use a rice cooker or stovetop: soak the rice for 20-30 minutes, boil it at medium heat, then let it simmer on low for 12–14 minutes. Keep it covered to rest for 10–12 minutes before fluffing.
# Notes:
01 -
Sticky rice varieties, like short-grain, make this dish come together perfectly.