Egg Rice (Gyeran Bap)
This egg rice or gyeran bap is a quintessential pantry meal that every Korean grew up eating. It's made of rice, egg, seasonings, and toppings of choice, such as seaweed snacks and kimchi. The flavor is simple, savory, and comforting. Truly a rice bowl loved by both children and adults. The best part is how quickly it is to make — 5 minutes or less! For an upgraded version, try this Korean tuna rice (so delicious and addictive)!
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups cooked white rice (hot (we usually use medium grain white rice))
- 1 large egg
- 1 tablespoon regular soy sauce (more or less to your preference)
- ½ tablespoon toasted sesame oil (more or less to your preference)
- 1 tablespoon oil (or as needed for cooking)
- 2-3 sheets seaweed snack (crushed or cut into strips (plus more for eating if desired))
- 1 teaspoon Sesame seeds
- Green onion (thinly sliced)
- Kimchi
Instructions
- 1
Sunny-side egg:In a skillet or nonstick pan over medium high heat, add the tablespoon of oil. Once the pan is hot, crack the egg into the oil. Fry the egg until the whites are set but the yolk is still runny, about 1-2 minutes. Remove from heat.Alternative: This is the most customizable egg rice bowl, so feel free to cook the egg how you like! Sunny-side up is the most popular, but over easy and scrambled eggs are just as good. If making scrambled eggs, we recommend using 2 eggs.
- 2
In a bowl, add the hot white rice and top with the egg. Drizzle the soy sauce and sesame oil over everything. Finish with some snack seaweed, sesame seeds, and green onions.
- 3
To enjoy, simply mix everything together and eat by itself or wrap each bite of rice with a sheet or seasoned seaweed snack and a side of kimchi.