10-minute Easy Korean Egg Rice (Gyeran Bap)

Name: 10-minute Easy Korean Egg Rice (Gyeran Bap)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 1/2 cups cooked short-grain rice (or cooked jasmine rice); 1 tbsp unsalted butter; 1/2 tsp toasted sesame oil; 1 large egg; 1 tbsp regular soy sauce (or low-sodium soy sauce; adjust to taste); 1 tsp toasted sesame seeds; 1 tbsp green onion, finely chopped; 1/2 tsp vegetable oil (or any neutral oil for frying)

There’s a small, comforting magic in a bowl of steaming rice topped with a perfectly fried egg — the way the hot rice loosens the yolk into silky ribbons, the nutty whisper of sesame, the buttery mouthfeel that wraps around every grain. This 10-minute Easy Korean Egg Rice (Gyeran Bap) is exactly that kind of kitchen alchemy: fast, grounding, and deeply satisfying. It fills the kitchen with warm, toasty aromas, delivers soft and slightly chewy rice contrasted with the velvet of a runny yolk, and finishes with crunchy sesame seeds and a hint of savory soy.

This recipe is perfect for busy mornings when you crave something more than toast, late-night cravings after a long day, or as a simple centerpiece for a casual gathering where everyone assembles their own bowls. If you love quick rice bowls, you might also enjoy a heartier option like Chicken Veggie Stir-Fry Brown Rice Bowl for another weeknight favorite.

At a Glance

Prep Time: 2 minutes (most time is heating)
Cook Time: 5–8 minutes
Total Time: 10 minutes
Servings: 1 generous serving
Difficulty Level: Beginner — perfect for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (single serving recipe above). Values are approximate and calculated using USDA FoodData Central values for cooked white rice, large egg, butter, sesame oil, vegetable oil, soy sauce, and sesame seeds.

Calories: ~545 kcal
Protein: ~15 g
Carbohydrates: ~69 g
Fat: ~23 g
Fiber: ~1–2 g
Sodium: ~900–1,000 mg (mainly from soy sauce)

Notes: These are estimates intended to guide meal planning. Sodium can be substantially reduced by using low-sodium soy sauce. For authoritative nutritional values and food composition, see USDA FoodData Central and guidance from public health sources such as the CDC and the USDA.

Why You’ll Love It

Speed and simplicity: Ready in about ten minutes with pantry staples, ideal for mornings, late nights, or when you need something reassuringly simple.
Comfort factor: Warm, buttery rice and a runny yolk are as soothing as a hug — it’s a dish that feels nostalgic even if you’ve never had it before.
Customizable and shareable: Build it up for a complete meal or keep it minimalist for a snack. Its balance of textures and flavors makes it universally appealing at casual meals or as part of a larger spread.

How to Make 10-minute Easy Korean Egg Rice (Gyeran Bap)

Ingredients

1 1/2 cups cooked short-grain rice (or cooked jasmine rice)
1 tbsp unsalted butter
1/2 tsp toasted sesame oil
1 large egg
1 tbsp regular soy sauce (or low-sodium soy sauce; adjust to taste)
1 tsp toasted sesame seeds
1 tbsp green onion, finely chopped
1/2 tsp vegetable oil (or any neutral oil for frying)

Optional ingredients and substitutions:

Vegan: Use 1 tbsp vegan butter and pan-fry firm tofu slices or a plant-based egg substitute instead of an egg.
Low-sodium: Substitute low-sodium soy sauce or tamari.
Extra richness: Add a pat of extra butter or a drizzle of extra sesame oil.
Heat: Add a pinch of gochugaru (Korean red pepper flakes) or a few drops of gochujang mixed into soy sauce.

Step-by-step Instructions

Place 1 1/2 cups of hot, cooked rice in a large bowl. If the rice is cold, warm it briefly in the microwave (20–30 seconds) so butter melts evenly.
Add 1 tbsp unsalted butter to the rice and mix until well combined and every grain glistens. Stir in 1/2 tsp toasted sesame oil for a nutty aroma.
Heat 1/2 tsp vegetable oil in a nonstick skillet over medium heat.
Crack 1 large egg into the skillet and fry sunny-side up. Cook until the whites are set but yolk remains runny, about 2–3 minutes. To cook whites evenly without flipping, spoon hot oil from the skillet over whites as they set.
Place the fried egg on top of the buttered rice in the bowl.
Garnish with 1 tsp toasted sesame seeds, 1 tbsp finely chopped green onion, and 1 tbsp soy sauce. Adjust soy sauce to taste.
Break the egg yolk and stir everything together so the yolk coats the rice — serve immediately while hot.

Practical tips:

Use hot rice so the butter melts and distributes smoothly; cold rice can clump.
Don’t overcook the yolk if you want that silky coating; once whites are set, remove the egg.
Taste before adding more soy sauce — a little goes a long way with saltiness.
For extra texture, toast sesame seeds in a dry pan for 1 minute until fragrant.

Serving Suggestions

Simple bowl: Serve just as written for a minimalist, comforting meal.
With proteins: Add grilled chicken, leftover bulgogi, or canned tuna for a protein boost.
As a side: Pair with kimchi and a light soup on the side for a Korean-inspired spread.
Breakfast pairing: Enjoy alongside a strong green tea or coffee for a speedy morning.
Presentation tip: Serve in a shallow bowl so it’s easy to break the yolk and mix. Sprinkle extra green onions and a pinch of toasted seaweed (gim) for a restaurant-style finish.

Storage Instructions

Room temperature: Do not keep at room temperature for more than 2 hours. Perishable cooked foods should be refrigerated within 2 hours (USDA guidance).
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly (microwave or stovetop) until piping hot.
Freezer: Freezing a rice-and-egg bowl with a runny yolk is not recommended; freeze cooked rice alone in a sealed container for up to 1 month for best quality, then thaw and top with a freshly cooked egg when serving.

Chef’s Advice

Rice selection: Short-grain rice gives the stickier texture that holds the egg and sauce beautifully; jasmine is a fine substitute if you prefer its fragrance.
Egg doneness cues: Whites should be opaque and set; a glossy area just around the yolk is okay. The yolk should tremble slightly when you shake the pan gently.
Butter technique: Mixing butter into piping-hot rice rather than cold rice ensures it emulsifies, coating grains for a richer mouthfeel.
Seasoning balance: If you like a bright finish, a small squeeze of lime or a whisper of rice vinegar just before serving can cut the richness nicely.

Creative Twists

Kimchi Gyeran Bap: Stir 2–3 tablespoons of chopped kimchi into the buttered rice before topping with the egg for spicy, tangy depth.
Veggie-loaded: Fold in quick-sautéed spinach and mushrooms for added greens and umami.
Vegan version: Replace butter with vegan spread and top with pan-fried marinated tofu or a seasoned chickpea mash instead of an egg.
Spicy-sweet: Mix a teaspoon of gochujang with the soy sauce for a sweet-spicy glaze before tossing it into the rice.

Frequently Asked Questions

Q: Can I use leftover cold rice?
A: Yes — warm it briefly in the microwave or on the stove so the butter melts and the rice becomes pliable. Cold rice straight from the fridge will be clumpy and won’t absorb the butter as well.

Q: How can I reduce the sodium?
A: Use low-sodium soy sauce or tamari and taste before adding more. A squeeze of lemon or a touch of sesame oil can add flavor without salt.

Q: Is this recipe healthy?
A: It’s a balanced quick meal with carbs and protein. You can increase protein and fiber by adding vegetables, lean meats, or using brown rice, and reduce sodium with low-sodium soy sauce. Nutrition estimates are based on USDA FoodData Central values.

Q: Can I meal prep this?
A: Prep components separately: make rice in advance and store in the fridge, then reheat and assemble with a freshly cooked egg. Avoid storing assembled bowls with runny yolks.

Q: What if my egg sticks to the pan?
A: Use a good nonstick skillet, enough oil to coat the base, and moderate heat. Let the white set before attempting to move the egg.

Conclusion

This 10-minute Easy Korean Egg Rice (Gyeran Bap) captures the comfort of home cooking in a single bowl: quick, adaptable, and deeply satisfying. Try it as written to learn the simple balance of butter, soy, and sesame, then experiment with the Creative Twists to make it your own. If you enjoyed this bowl and want another quick rice-based meal, check an alternative rice bowl recipe like Chicken Veggie Stir-Fry Brown Rice Bowl. For additional inspiration and a slightly different take on Gyeran Bap, see this simple guide to the dish at 10-minute Easy Gyeran Bap (Korean Egg Rice) – Christie at Home.

Give it a try, leave a note about how you customized your bowl, and join the conversation — I love seeing your photos and tweaks.