Quick Korean Egg Rice Bowl (Gyeran Bap) Recipe
Make this simple 10-minute Korean egg rice bowl with pantry ingredients. Warm rice mixed with butter and topped with a fried egg, perfect for breakfast, lunch or a quick dinner.
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Cooking tools:
- Microwave
- Nonstick skillet
- Stove
- Serving bowl
- Spoon
- Spatula
- Airtight container
- Kitchen timer
Ingredients
- 1 ½ cups cooked short grain rice or sub with jasmine rice
- 1 egg
- 1 tablespoon unsalted butter
- ½ teaspoon sesame oil, toasted
- 1 tablespoon regular soy sauce, add to taste
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon green onion, finely sliced
- ½ teaspoon vegetable oil or any neutral oil
- Kimchi
- Canned tuna
- Roasted seaweed flakes
- Avocado slices
- Sauteed vegetables (carrots, spinach, zucchini)
- Additional protein of your choice
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