Description
A quick and comforting rice bowl topped with a perfectly fried egg, sesame oil, and soy sauce, ready in just 10 minutes.
Ingredients
Scale
- 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)
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.
- 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.
Notes
Sodium can be substantially reduced by using low-sodium soy sauce. Use hot rice to ensure butter melts smoothly.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 545
- Sugar: 1g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 186mg