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Bowl of Korean egg rice garnished with green onions and sesame seeds

Korean Egg Rice

A delicious and simple dish that transforms leftover rice into a satisfying meal, combining fluffy eggs with rice, sesame oil, and soy sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use leftover rice for better texture.
  • 2 pieces eggs Scrambled until fully cooked.
  • 1 tablespoon sesame oil For flavor and cooking.
  • to taste soy sauce Adjust according to preference.
  • to taste salt For seasoning.
  • to taste pepper For seasoning.
  • as needed chopped green onions For garnish and flavor.
  • optional vegetables or proteins E.g., spinach, carrots, chicken.

Method
 

Preparation
  1. In a pan, heat the sesame oil over medium heat.
  2. Scramble the eggs in the pan until fully cooked.
  3. Add the cooked rice to the pan and mix well with the eggs.
  4. Season with soy sauce, salt, and pepper.
  5. Stir in chopped green onions and any additional vegetables or proteins if using.
  6. Cook until everything is heated through and well combined.
  7. Serve warm and enjoy!

Notes

Korean Egg Rice is best served warm with extra green onions on top. Pairs well with pickled vegetables or kimchi for a balanced meal. Leftovers can be stored in an airtight container for 2-3 days.