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You are here: Home > Archives > Recipes > Korean Recipes > Rice Dishes > Express Egg Rice, the 5 minute rice bowl

Express Egg Rice, the 5 minute rice bowl

September 5, 2012 by Holly Ford 51 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

Holly Ford
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 2 mins
Servings 1 egg per person

Ingredients
  

  • 1 egg
  • a little oil to fry egg
  • 1 serving of warm cooked rice about 3/4 cup
  • 1/2 tablespoon or less butter
  • 2-3 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Heat oil in the skillet and fry an egg until the white is cooked and the yolk is still runny.
  • Place heated rice in a bowl and drop a slice of butter on top.
  • Place the fried egg on top of rice and drizzle soy sauce, sesame oil, and sesame seeds.
  • 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.

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Filed Under: Archives, Easy and Simple, Korean Recipes, Recipes, Rice Dishes Tagged With: Egg, Rice

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Comments

  1. [email protected] says

    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!

    Reply
  2. Tammy says

    September 5, 2012 at 10:19 pm

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

    Reply
  3. kitchenriffs says

    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.

    Reply
  4. Jan S. says

    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!

    Reply
  5. Diane, A Broad says

    September 5, 2012 at 11:49 pm

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

    Reply
  6. Begonia Sun says

    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!

    Reply
    • cooking.eating.carousing. says

      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.

      Reply
  7. Nicole says

    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?

    Reply
    • Holly says

      September 6, 2012 at 7:50 am

      Thanks Nicole. I use Nikon camera.

      Reply
  8. Hannah says

    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! :~)

    Reply
    • Holly says

      September 6, 2012 at 7:50 am

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

      Reply
  9. Tien says

    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!

    Reply
    • Holly says

      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.

      Reply
  10. Serena says

    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.

    Reply
  11. Esther says

    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!

    Reply
  12. Tina says

    September 8, 2012 at 12:09 pm

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

    Reply
  13. shuhan says

    September 8, 2012 at 9:23 pm

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

    Reply
    • Holly says

      September 8, 2012 at 9:47 pm

      There are plenty, Shuhan. 🙂

      Reply
  14. Ann Mah says

    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!

    Reply
    • Holly says

      September 10, 2012 at 7:35 am

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

      Reply
  15. Michelle says

    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.

    Reply
  16. Lisa Chouinard says

    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!

    Reply
  17. Pratana says

    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.

    Reply
    • Holly says

      September 16, 2012 at 7:51 am

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

      Reply
  18. Liz says

    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!

    Reply
    • Holly says

      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?

      Reply
  19. Jen says

    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!

    Reply
    • Holly says

      September 25, 2012 at 6:59 am

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

      Reply
  20. Susan Marks says

    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!

    Reply
  21. Sarah says

    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.

    Reply
  22. Sarah says

    January 12, 2013 at 1:05 am

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

    Reply
  23. Sunshine says

    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!

    Reply
  24. julie says

    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 🙂

    Reply
    • Holly says

      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.
      Thanks.

      Reply
  25. Juny says

    April 3, 2013 at 1:31 pm

    Hi,
    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!

    Reply
    • Holly says

      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.

      Reply
  26. Stephanie says

    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!

    Reply
    • Holly says

      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.

      Reply
  27. lynn says

    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!!

    Reply
  28. Kayla says

    March 15, 2014 at 1:22 pm

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

    Reply
  29. Martha says

    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!

    Reply
    • Holly says

      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!

      Reply
  30. Tricia says

    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!

    Reply
  31. Courtney says

    August 30, 2016 at 2:59 pm

    I know this is an older post, but I just wanted to say that I LOVE this recipe. The creaminess of the butter and fried egg with the nuttiness of the sesame… Goes to show that sometimes the best recipes are the most simple. I’ve been eating it almost daily for breakfast/lunch while I’ve been on vacation and feeling lazy. ^^

    Reply
    • Holly says

      September 1, 2016 at 2:00 pm

      That is so great Courtney!
      I make this egg rice often too. My kids always wants more whenever I make it. You are right. The best recipes are the most simple one.
      Have a great day!

      Reply
  32. Charlotte says

    January 20, 2017 at 7:22 pm

    I’m curious – what kind of rice did you use for this?

    Reply
    • Holly says

      January 21, 2017 at 6:37 pm

      Tamar, what a sweet story that is? It is so nice that you were able to hear from your grandfather about the Korean war and what he experienced. I also had my grandmother-in law who grew up in depression time and helped raising 8 brothers. She was one of the most frugal person I have encountered. I learned a lot about being thrifty and frugal. We live in time of abundance and often forget about tough time that previous generation had gone through. A lot of lessons to learn for us.

      Reply
    • Holly says

      January 21, 2017 at 6:38 pm

      Short grain rice.

      Reply
  33. angela142 says

    August 16, 2017 at 11:19 am

    This was really good. I just made it for my boyfriend and I and this is a winner!! Will make again!

    Reply
  34. HH says

    August 31, 2020 at 12:57 pm

    Funny, I grew up eating something similar with leftover rice for breakfast though not Asian. We warmed up the rice & fried the egg in bacon grease (of course because I am Southern US), then piled the egg on top of the rice, topped with crisp fried bacon, salt & pepper. Last we chopped it all up finely together. Still my favorite breakfast. Did the same with leftover cold mashed potatoes fried into patties. No one else I’ve met does this, so I don’t know where it came from.

    Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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