Express Egg Rice, the 5 minute rice bowl

by Beyond Kimchee on September 5, 2012 · 44 comments

express egg rice

Life is quite hectic these days. Lots of kids school activities, meetings, kids sports games, many errands to run, church services, …etc, you name it.

Having a nice lunch for myself sounds like a luxury and I only had 10 minutes to spare for my lunch today before I had to head out. …5 minutes to cook and 5 minutes to eat.

If you find yourself in the same shoes like mine some days, try this super quick to prepare rice dish.

I will call it Express Egg Rice because I can’t think of anything else. This was the rice dish I often ate in my college life when my budget on food was hitting the bottom, or I just didn’t even have time to go out for a drive through.


Heat a little oil in a skillet and crack an egg to fry.


Fry it until all the egg white is evenly cooked and yolk is still slightly runny. We call that ‘Sunny Side Up’, right?


Put some rice in a bowl and place a thin slice of cold butter on top.

In my house, we always have bags of individual serving amount of leftover rice in the freezer. I just reheat 1 serving in the microwave.


Place the egg on top of rice. That’s all the cooking you need. The heat of egg will melt the butter.


Drizzle a little soy sauce and sesame oil over the egg.


Then, sprinkle some LOVE, the toasted sesame seeds.
That’s all!


express egg riceCrack the yolk to release their golden life.


express egg rice

Then break up the egg whites to small pieces and start mixing with rice to combine all the goodness.
I know.  I can see your face with eyebrows tilting up. Yes, there is nothing much to it, but trust me. It is really good.

The mellow flavor of soy sauce with butter and fragrant sesame oil gets mixed with a fried egg? Try and it will become your routine.
I literally had to swallow the entire bowl after I took these photos and headed out to door to run for the next errands.

Being a busy mom of two kids and a wife of one man is a privilege and I enjoy every moment to be part of their lives.
Life is great. Hope yours is the same.


express egg rice

Express Egg Rice, the 5 minute rice bowl
Prep time: 
Cook time: 
Total time: 
Serves: 1 egg per person
  • 1 egg
  • a little oil to fry egg
  • 1 serving of warm cooked rice, about ¾ cup
  • ½ tablespoon (or less) butter
  • 2-3 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  1. Heat oil in the skillet and fry an egg until the white is cooked and the yolk is still runny.
  2. Place heated rice in a bowl and drop a slice of butter on top.
  3. Place the fried egg on top of rice and drizzle soy sauce, sesame oil, and sesame seeds.
  4. To serve, crack the yolk and break the whites into small chunks with a spoon. Mix everything with the rice in the bowl and serve.

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Leave a Comment

Rate this recipe:  

{ 43 comments… read them below or add one }

Lyndsey@TinySkillet September 5, 2012 at 9:54 pm

Thanks for this …I am looking for some more breakfast foods. I am trying to eat a big breakfast and then slim down on lunch and dinner. This looks amazing, something I would love for any meal actually!


Tammy September 5, 2012 at 10:19 pm

putting the butter on top of the rice looks interesting! Will definitely give this a try.


kitchenriffs September 5, 2012 at 10:31 pm

What a nice, fast dish! You’re right that there isn’t much to it, but I can sure taste the flavor – you don’t need a ton of ingredients to get flavor, just one or two really tasty ones. Love the idea of freezing leftover rice. I’ll definitely be trying this – such a great idea.


Jan S. September 5, 2012 at 11:45 pm

YUM!! It’s like a very simplified version of bibimbap! :) I think I’ll add some frozen (steamed) veggies to mine. Great idea- love this post!


Diane, A Broad September 5, 2012 at 11:49 pm

Yum! I would have this as an afternoon snack when I was a kid all the time!


Begonia Sun September 6, 2012 at 2:54 am

This reminds me of one episode of a Japanese drama (which is about the story of a dish each episode). The rice dish in that drama was served with butter and soy sauce. Now your version adds a fried egg. I can just imagine how good it is. Will definitely try it out!


cooking.eating.carousing. July 19, 2014 at 11:00 pm

Could you be talking about Shinya Shokudou? I read the manga. Most of the dishes featured are simple, but the cute stories that come with it makes me want to cook and eat it.


Nicole September 6, 2012 at 5:36 am

Yum, yum… It’s quite similar to a Chinese rice dish where you add a raw egg to hot boiled rice and then stir with your chopsticks, creating a smooth creamy consistency to the rice. A bit of scissored spring onions or coriander completes the dish with the usual salt and pepper.

I love your food photography – simply styled but effectively enhanced with the right props. Which camera do you use?


Holly September 6, 2012 at 7:50 am

Thanks Nicole. I use Nikon camera.


Hannah September 6, 2012 at 6:28 am

I do this once in a while, because it reminds me of childhood. Sometimes, I put shredded up dried “gim” (seaweed) or canned tuna in it, too. YUM! :~)


Holly September 6, 2012 at 7:50 am

Yes, ‘Gim’ will add nice flavor the rice. Yum!


Tien September 6, 2012 at 12:24 pm

I see your page nearly everyday, wait for new posts everyday because I love to see how you put your passion in your food and very nice photos…it’s really enjoyable to read your daily story as well :”). Love your egg rice! I usually use a little pepper with hot oil, when the smell comes up, I’ll crack the egg. Yummy!


Holly September 7, 2012 at 7:31 am

Thank you Tien for your sweet compliment. Adding pepper in a hot oil before you crack the egg is great idea to infuse the fragrance. I will try that next time.


Serena September 6, 2012 at 8:32 pm

I love this quick dish. I usually add bits of kimchee but that might be too much for people.


Esther September 6, 2012 at 10:01 pm

Oh boy, this sounds so good, like the perfect midnight supper food! How about some kimchi on the side?. I need to make this tomorrow pronto!


Tina September 8, 2012 at 12:09 pm

Thank you! This delicious recipe has become a staple in my life!


shuhan September 8, 2012 at 9:23 pm

I thought I was the only one who did this… : D


Holly September 8, 2012 at 9:47 pm

There are plenty, Shuhan. :)


Ann Mah September 9, 2012 at 11:32 pm

I love this recipe, especially the addition of sesame seeds! I love how eggs + carbs form a meal in so many parts of the world. Yum!


Holly September 10, 2012 at 7:35 am

I think Many Asian countries share the same idea. Never new that Chinese have the similar version.


Michelle September 10, 2012 at 5:48 am

I love quick comfort food! For me it’s usually spam, rice and egg but I’ve gotta try this soy sauce and sesame combination next time I’ve got a hankering.


Lisa Chouinard September 12, 2012 at 8:15 am

I love this meal. It is very similar to comfort food my mom would make for me when I was growing up: Rice with soy sauce and butter. Thanks for sharing your tip to bag individual servings amount of leftover rice in the freezer. It’s come in handy so many times when we are hungry and want to make a quick meal of fried rice!


Pratana September 16, 2012 at 4:32 am

Just found your blog and seriously LOVE! This dish looks awesome. I grew up on a Thai variation, just add fried minced garlic, a lil oil from the fried garlic and then green onion.


Holly September 16, 2012 at 7:51 am

Garlic and green onion sound good. I am going to try that next time. Thanks.


Liz September 17, 2012 at 12:28 am

I had rice left over from the Jeyook Bokkeum I made last night, so this was my breakfast. Super simple and tasty as heck!! Thanks for the nice easy recipes!


Holly September 17, 2012 at 8:29 am

Hi Liz
It is good to hear that you liked this simple egg rice. It is even better with Korean pork, isn’t it?


Jen September 24, 2012 at 8:26 pm

Holly! I love this dish. It’s probably every Korean child’s favorite. I still make it all the time and with jangjorim, it’s the best!


Holly September 25, 2012 at 6:59 am

Jangjorim has to be my favorite side dish of my childhood. Thank for the comment, Jen!


Susan Marks September 25, 2012 at 4:09 am

I often ate something similar to this as a kid, only I would add some quick kimchi to the bowl. There is something about quick kimchi and buttered sticky rice that tastes sooo good! Thanks for taking me back to my childhood and bringing back a dish I had forgotten about!


Sarah October 1, 2012 at 8:24 am

Ahh, this is what I ate almost every day as a kid. If I was really lucky, my mom would put some ketchup in it. Sounds weird, but it’s AWESOME.


Sarah January 12, 2013 at 1:05 am

This looks luxurious and simple! Reminds me of my childhood.


Sunshine February 21, 2013 at 12:08 am

rice and eggs are asian best friends! i dont know if i can live without both these food in my house!


julie March 1, 2013 at 7:15 am

mmmmMMMMmmmm. Pardon my ignorance, but is this the basic foundation of bibimbop? Korean food is an unexplored frontier for me, but I do love the few things I’ve had and this reminds me of bibimbop. I came to your site because I am craving kimchee and wanted to find some quick Korean food-love to help me eat my kimchee. Thank you for your gifts :)


Holly March 1, 2013 at 7:30 am

Hi Julie
This falls in to the category of bibimbap since bibimbap means mixed rice and anything can be bibimbap if yiu mix with rice and sauce.

This particular dish is really easy and simple with ingredients you might already have.
It is also great to eat with kimchi as well. Hope you can give it a try soon.

You can also look into my recipe index to search for more recipes that uses kimchi.


Juny April 3, 2013 at 1:31 pm

This recipe sounds fab! Is there a substitute I can use for the butter or do you think it would taste just as good without the butter? I wonder what the egg would taste like with the kewpie mayo… Without the sesame oil of course!


Holly April 3, 2013 at 2:37 pm

You can omit the butter. I often not use butter and it still is delicious. I am not sure about with kewpie mayo though. The sesame oil adds very nice subtle fragrance and flavor, and I never omit the sesame oil in this egg rice bowl.


Stephanie May 7, 2013 at 1:36 am

This is fantastic! We had this for breakfast this morning and my five year old and two year old twins loved it. Thanks so much for breaking up the boring breakfast as usual!


Holly May 7, 2013 at 11:26 pm

That is great Stephanie! This egg rice bowl is wonderful to serve as a breakfast for a busy morning.


lynn August 6, 2013 at 1:28 pm

I make this dish too time to time when I need a quick lunch. But not with the butter. Will definitely try it with the butter :) btw love your blog and recipes!!


Kayla March 15, 2014 at 1:22 pm

Thank you Holly for this delicious recipe! I love having leftover rice!


Martha June 2, 2014 at 1:28 pm

Thank you for this wonderful dish! It is delicious and so easy to make. Now I have a terrific use for my leftover rice. And I love the flavors!


Holly June 2, 2014 at 3:28 pm

Hi Martha

Thanks for you comment. So happy that you liked the dish. It is indeed quick and easy to make and so tasty!


Tricia June 10, 2014 at 7:06 pm

My girls (5 and 8), scarfed this down! I added edamame beans to the rice. What an easy dinner!


{ 1 trackback }

Previous post:

Next post: