Korean Fried Egg on Rice with Vegetables Recipe
A very simple dish: a bowl of warm rice topped with a fried egg with a runny yolk and quick stir-fried vegetables in a soy–sesame sauce. In Korea, these “rice and egg bowls” are a typical breakfast or late-night dinner when you’re too tired to cook but still want something homemade. The taste is a bit like combining a fried egg with Polish potatoes and a vegetable stir-fry, just all in one bowl.
This recipe turns a few basic ingredients into a comforting Korean-style rice bowl that works for both breakfast and a light dinner. The contrast of warm rice, silky egg yolk and crisp vegetables in a soy–sesame sauce makes it feel satisfying yet still very simple.
Chef's tips
Use freshly cooked, still-warm rice if you can, as it gives the bowl a cozy, just-made feel. Don’t overcook the vegetables—keeping them slightly crisp adds texture and freshness. A good-quality soy sauce and fragrant toasted sesame oil make a big difference in flavor, so use the best you have.
How to serve
Serve in deep bowls so the rice, vegetables and egg stay together. Put chili flakes, gochujang or your favorite hot sauce on the table so everyone can adjust the heat level to their taste. A side of kimchi or pickled vegetables pairs very well with this dish.
Ingredients
- rice - 160 g
- water - 320 ml
- egg - 2 pieces
- carrot - 0.5 pieces
- zucchini - 0.5 pieces
- spinach - 40 g
- soy sauce - 2.5 tablespoons
- sesame oil - 1.5 tablespoons
- garlic - 1 clove
- sesame seeds - 1 tablespoon
- vegetable oil - 2 tablespoons
- salt - 0.25 teaspoons
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Transfer to a pot, cover with water, add a pinch of salt and cook covered over low heat for 12–15 minutes, until it absorbs the water. Set aside for 10 minutes, still covered.
- Peel the carrot and cut it into thin matchsticks. Wash the zucchini and slice it into thin half-moons. Rinse and dry the spinach. Finely chop the garlic.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the carrot and fry for 3–4 minutes, stirring, until it softens slightly. Add the zucchini and fry for another 3 minutes, until the vegetables are tender but still slightly crisp.
- Add the garlic and fry for about 30 seconds, until fragrant. Add the spinach and 2 tablespoons of soy sauce, and fry for 1–2 minutes, until the leaves wilt. Finally, pour in 1 tablespoon of sesame oil, mix and remove the pan from the heat.
- In a second pan, heat 1 tablespoon of vegetable oil over medium heat. Crack in the eggs, lightly salt and fry for 3–4 minutes, until the whites are set and the yolks remain runny (or longer if you prefer them more set).
- Divide the rice between bowls, top with the vegetables from the pan and a fried egg. Drizzle with the remaining soy sauce and sesame oil, and sprinkle with sesame seeds. Serve immediately.
Storage
No storage information available for this dish.
This kind of simple rice and egg bowl is perfect for days when you want something warm and homemade but don’t feel like spending much time in the kitchen. It’s easy to adapt to whatever vegetables you have on hand, and it’s a gentle way to introduce Korean flavors into everyday cooking.
