Gyeran bap is a satisfying Korean egg rice dish made of fried eggs and rice. This Korean breakfast comes in handy when you are in a hurry in the morning because it’s a quick recipe to prepare. All you need is egg, leftover cooked rice, butter, soy sauce and sesame oil. In 5 minutes, you have a simple egg and rice breakfast bowl.
Back in the day, when I was just a little tot in Korea, my go-to Korean breakfast was gyeran bap – rice, fried egg, a splash of soy sauce, and sesame oil. This Korean rice and egg was so easy to make, even a child could do it!
And trust me, I did. No need for my dear mother to fix me up a meal when I could whip up a sunny-side-up egg myself in no time.
How To Make Gyeran Bap (korean Rice With Egg) • Hip Foodie Mom
This fried egg with rice breakfast remains a beloved dish for me even as an adult. It was a staple during my college years when I needed a cheap and easy meal, and I continue to make it today when I’m short on time.
Along with Korean street toast, Gyeran bap brings back fond memories of my childhood, and I’m sure it does for many other Koreans as well.
Gyeran bap is a traditional Korean breakfast recipe that features steamed rice mixed with a fried egg, soy sauce, sesame oil, and toasted sesame seeds. Some people also add a thin slice of butter to bring extra richness to the dish.
Kimchi Fried Rice)
It’s also known as Korean egg rice or fried egg with rice, but regardless of its name, the dish consists of the perfect combination of egg and rice. The topping can vary depending on personal preference.
This simple yet tasty meal is a popular breakfast or lunch item in Korea, as the combination of rice and egg provides a good balance of carbohydrates and protein to fuel the body.
Gyeran bap is not only delicious, but also a quick and easy dish to make, making it a great option for busy days when you need a satisfying meal in a hurry.
Minute Gyeran Bap (korean Egg & Rice Breakfast)
Try my Egg Fried Rice Recipe for another egg with rice meal. It’s simple and quick to prepare with leftover rice and basic pantry ingredients.
Step 1: Heat oil in a non-stick skillet over medium heat. Crack an egg and fry it to your desired doneness. (I recommend sunny-side-up.)
Step 2: In a bowl, add warm rice. Place a thin sliver of butter and place the fried egg on top. The heat of the rice and egg will melt the butter instantly.
Korean Kimchi Fried Rice Bowl (kimchee Bokkeum Bap)
To serve, break the egg yolk with a spoon and break up the egg white into chunks. Mix the egg and rice together until well combined. Serve with kimchi on the side and enjoy!
Gyeran bap is satisfying Korean fried egg with rice breakfast dish. All you need is egg, leftover rice, butter, soy sauce and sesame oil. Ready to enjoy in less than 5 minutes.
Calories: 260 kcal , Carbohydrates: 24 g , Protein: 10 g , Fat: 14 g , Saturated Fat: 3 g , Polyunsaturated Fat: 4 g , Monounsaturated Fat: 6 g , Trans Fat: 0.04 g , Cholesterol: 165 mg , Sodium: 742 mg , Potassium: 133 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 250 IU , Calcium: 63 mg , Iron: 2 mgAs many of you know, rice is a Korean staple food. Most Koreans would eat rice for breakfast, lunch and dinner. So it’s not uncommon to see people making some quick fried rice from early morning for breakfast.
Spicy Garlic Spam Fried Rice
I named this recipe “Breakfast Egg Fried Rice” because it is simple enough that you can even make it on a busy morning.
But if I were to make it for other times of the day, I would add more protein and vegetables to substantiate the volume of fried rice and for more complex flavor and texture. See below for the variation tips.
Some people use oyster sauce too, which is great for adding depth of flavor. But for me, I like something that’s simple and quick, particularly for breakfast. So I mainly use soy sauce.
Must Try Korean Recipes For An Appetizing Experience
The best rice for fried rice would be slightly drier rice, which happens to be a day old. It also makes sense to use day-old rice from a time saving perspective in the busy morning.
I just cook it with slightly less water to make the rice drier. Once this rice is stirred and cooled down for 10 – 20 mins, it should be good to go for stir-frying.
As I mentioned briefly above, have some cooked rice ready in your fridge or freezer. If it’s from the freezer, thaw it either overnight in the fridge or microwave it until moderately defrosted.
Kimchi Fried Rice • Just One Cookbook
Food safety can be quite tricky with rice. (Do some google searches if you want to go down those rabbit holes. 😉 )
Any unused portion of fried rice can be stored in the fridge for a few days. Make sure the container is air tight and you transfer the rice into the fridge soon after making it.
If using a microwave, make sure to give it a good stir during reheating to ensure the heat is evenly spread across the rice. Serve immediately when piping hot.
Korean Tuna Rice
2. Heat a skillet over medium high heat. Once heated, add some cooking oil. Reduce the heat to medium. Pour in the beaten eggs. When the egg starts cooking, break the egg into smaller pieces using a fork or chopsticks.
3. Add the rice when the egg is partly (70 – 80%) cooked and stir the rice evenly. Add the soy sauce and gently mix with the rest of ingredients. (Optional) Add some sesame oil, sesame seeds and green onions then gently toss to coat.
Calories: 426 kcal | Carbohydrates: 47 g | Protein: 17 g | Fat: 18 g | Saturated Fat: 4 g | Cholesterol: 327 mg | Sodium: 630 mg | Potassium: 176 mg | Fiber: 1 g | Vitamin A: 535 IU | Vitamin C: 1.2 mg | Calcium: 109 mg | Iron: 2.7 mg
Gyeran Bap (egg Rice) Recipe
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tried this recipe? I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @.
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
Egg Fried Rice (chinese Restaurant Style)
Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.
Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.How To Make Korean Gyeran Bap (Rice with Egg). So easy to make and so delicious! This, for me, is comfort in a bowl. It might be blasphemy but I like to sprinkle some furikake seasoning over the top.
Quick & Easy Korean Breakfast Recipes
It’s really easy to offend people online. Especially if it’s something that’s related to their culture, their heritage, how they grew up, their family, or what foods come from their country. I get it. We are passionate about our cultures. We are passionate about food.
I made a Korean dish on Instagram and used a Japanese soy sauce and sesame oil brand in my video and Korean people got offended. But again, it’s ok, I get it. We are passionate about our cultures. We are passionate about food and that’s a beautiful thing.
Growing up, my parents, my mom and dad, would cook us Korean food all the time. We grew up eating all kinds of cuisines. My dad exposed us to everything. We would go out to eat as often as we could;
Crispy Rice Bowl With Fried Eggs And Avocado
My parents worked full-time and they worked long hours. My father loves to eat and he passed that love for food and cooking on to me. So, growing up, as ate everything. But when it came to cooking: we stuck to easy American food, Korean food and the occasional Japanese food dish.
We had a nanny when we were kids and she would keep things pretty simple. Kraft macaroni and cheese, whatever she would cook in a pan but mostly things she would mix together from a box. When we got older and didn’t need a nanny anymore but my parents
0 komentar
Posting Komentar