Easy Korean Egg Rice (Gyeran Bap)
A comforting and satisfying dish made with fluffy rice and perfectly scrambled eggs, elevated with savory sesame oil.
Ingredients
Main Ingredients
- 2 cups cooked rice (best if cooled) Use leftover rice for best texture.
- 2 large eggs Whisk until well mixed.
- 2 tablespoons soy sauce For flavoring the rice.
- 2 green onions (sliced thinly, for garnish) Add for freshness and garnish.
- 1 tablespoon sesame oil Used for cooking and flavor.
- Salt and pepper to taste Season according to preference.
Instructions
Preparation
- Gather all your ingredients. If your rice is fresh, let it cool down for a few minutes.
- Place a non-stick skillet over medium heat and add the sesame oil, letting it warm up until it shimmers.
Cooking
- Crack the eggs into a bowl, whisk them until well mixed, then pour into the skillet, stirring gently. Cook for about 1-2 minutes until just set, then remove and set aside.
- In the same skillet, add the cooked rice and soy sauce. Stir the rice for about 3-5 minutes to soak up the flavors.
- Fold in the scrambled eggs, taste, and season with salt and pepper as needed.
Serving
- Ladle the rice into bowls, top with green onions, and serve immediately.
Notes
Use leftover rice for best results, and feel free to add vegetables for extra flavor. Store leftovers in an airtight container for 2-3 days or freeze for up to one month.