Fast Korean Egg Rice (Printable Version)
Swift Korean Egg Rice drizzled with sesame and soy.
# What You'll Need:
01 -
1 ½ cups done short grain rice or swap with jasmine rice
02 -
1 egg
03 -
1 tablespoon unsalted butter
04 -
½ teaspoon toasted sesame oil
05 -
1 tablespoon regular soy sauce, add to taste
06 -
1 teaspoon toasted sesame seeds
07 -
1 tablespoon finely chopped green onion
08 -
½ teaspoon vegetable oil or any plain cooking oil
→ Optional Additions
09 -
Avocado
10 -
Additional protein
11 -
Sautéed carrots, spinach, or zucchini
12 -
Kimchi
13 -
Roasted seaweed flakes
14 -
Canned tuna
# Step-by-Step Guide:
01 -
Stir hot cooked rice with butter till everything's mixed. Put the rice in a big serving bowl. For leftover rice, warm it up in the microwave for 2–3 minutes till it's hot.
02 -
Warm a non-stick pan on medium heat, drop in oil, and cook the egg sunny side up. To get it just how you like, drip the hot oil on top of the yolks. Use more or less oil to get crispy or soft edges.
03 -
Drop the fried egg on the buttery rice. Sprinkle with sesame seeds, drizzle sesame oil, add green onions, and pour soy sauce. Mix everything together before you eat. Throw on any extra toppings you want.
04 -
If you're out of cooked rice, wash 112 grams (½ cup) of raw rice under cold water till it runs clear. Use a rice cooker or make it on your stove like this: let it sit in water for 20–30 minutes, cook on medium till it boils, then turn to low for 12–14 minutes. Keep the lid on for 10–12 minutes after cooking before you fluff it up.
# Additional Notes:
01 -
You'll get the yummiest results with short-grain rice since it's nice and sticky.