This egg rice, known in Korean as gyeran bap, is a classic pantry meal many grew up eating. It’s simply hot white rice topped with an egg and seasoned with soy sauce and toasted sesame oil, then finished with toppings like seaweed snacks, sesame seeds, green onion, or a side of kimchi. The result is comforting, savory, and quick—the whole bowl comes together in about 5 minutes. This is a forgiving, customizable dish that works for breakfast, lunch, or a light dinner.
Ingredients
Please scroll down to the recipe card for exact ingredient amounts and the printable recipe!
- Cooked white rice – Any white rice will work; medium-grain rice is ideal if you like slightly sticky rice that clings together in every bite.
- Egg – One large egg per serving is standard. Sunny-side up is traditional, but over-easy, over-medium, or scrambled eggs are all delicious alternatives.
- Soy sauce and toasted sesame oil – These are the primary seasonings. Use regular soy sauce for fuller flavor or tamari to make it gluten-free. Toasted sesame oil adds a nutty scent; if you prefer, substitute a pat of unsalted butter for a rich, buttery finish.
- Seaweed snack and sesame seeds – Crumbled seaweed snack or torn nori and a sprinkle of sesame seeds add texture and umami.
- Green onion – Thinly sliced for color and a mild, fresh onion note. Optional but recommended.
- Kimchi – A small side of kimchi brightens the bowl with acidity and spice, but it’s optional.
How to make gyeran bap
Quick overview — full recipe and exact measurements are in the recipe card below.
Gyeran bap is extremely simple and can be summarized in three steps:
- Cook the egg. Heat a small amount of oil in a nonstick skillet over medium-high heat and fry the egg until the whites are set and the yolk is still runny (about 1–2 minutes for a sunny-side egg). If you prefer your yolk firmer, cook a little longer or flip for over-easy.
- Assemble the bowl. Place hot cooked rice into a bowl, top with the fried egg, and drizzle soy sauce and toasted sesame oil over the top. Scatter crumbled seaweed, sesame seeds, and sliced green onion.
- Mix and enjoy. Either mix everything together so the egg coats the rice or wrap bites with a sheet of seaweed snack for an extra-textured mouthful. Serve with kimchi if you like a spicy, tangy side.
FAQ
The dish itself can be gluten-free if you use a gluten-free soy sauce such as tamari. Regular soy sauce contains wheat, so swap it out if you need a gluten-free option.
If you dislike the nutty flavor of sesame oil, a small pat of unsalted butter stirred into the hot rice gives a rich, comforting taste that works very well.
If you don’t have seaweed snacks, use sheets of nori, furikake seasoning, or toasted sesame seeds for texture and flavor.
📖 Recipe
Egg Rice (Gyeran Bap)
Ingredients
For the egg rice:
- 1½ cups hot cooked white rice (medium-grain preferred)
- 1 large egg
- 1 tablespoon soy sauce (use tamari for gluten-free)
- ½ tablespoon toasted sesame oil (or 1 tablespoon unsalted butter)
- 1 tablespoon oil for cooking the egg
Optional toppings and sides:
- 2–3 sheets seaweed snack, crushed or cut into strips
- 1 teaspoon sesame seeds
- Thinly sliced green onion
- Kimchi, for serving
Instructions
- Sunny-side egg: Heat a tablespoon of oil in a skillet over medium-high heat. When hot, crack in the egg and fry until the whites are set but the yolk remains runny, about 1–2 minutes. Remove from heat. (If you prefer scrambled eggs, use 2 eggs and cook to your liking.)
- Place the hot rice in a bowl and top with the cooked egg. Drizzle with soy sauce and sesame oil. Scatter crumbled seaweed, sesame seeds, and sliced green onion on top.
- Mix everything together before eating, or scoop rice with a sheet of seaweed for each bite. Serve with kimchi on the side if desired.
Notes
Use medium-grain rice for best texture, but any cooked white rice will work. This recipe scales easily—double or triple the ingredients for more servings. Adjust soy sauce and sesame oil to taste. For a creamier texture, mix the rice and egg thoroughly so the yolk coats each grain.
Recommended equipment
- Nonstick skillet
- Spatula
- Rice cooker or pot for cooking rice
Nutrition (approx. per serving)
Calories: 484 kcal | Carbohydrates: 69.7 g | Protein: 15.5 g | Fat: 15.1 g
