I first read about this super simple Korean Egg Fried Rice called Gyeran Bokkeumbap when I was researching South Korea and its cuisine ahead of a trip to that country. When I realised how simple it was, I tried it at home and loved it.

Korean Egg Fried Rice | Gyeran Bokkeumbap

Gyeran Bokkeumbap is a satisfying one dish meal that gets done in a jiffy and is both filling and healthy. All you need to make this dish is some cooked rice, egg, spring onions, soy sauce and a bit of pepper.

If possible, make this Egg Fried Rice with a rice that is leftover from the previous day or meal and not freshly cooked rice.

Do also try my recipe for Vegetarian Bibimbap: A Korean Fried Rice Loaded with Vegetables and Protein.

Recipe for Gyeran Bokkeumbap | Korean Egg Fried Rice

Gyeran Bokkeumbap | Korean Egg Fried Rice

Aruna

Gyeran Bokkeumbap is a super simple Korean Egg Fried Rice that makes for a filling and healthy one-pot meal. And it does not need too many ingredients either.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Course Breakfast, Dinner, Lunch, Snack

Cuisine Korean, South Asian

Servings Person

Equipment

Wok
Bowl
Ladle

Ingredients

1 Cup Cooked Rice (~150 gms)
2 Eggs
1/2 Cup Chopped Spring Onions
1/2 tsp Soy Sauce
1/4 tsp Pepper Powder
1/2 tsp Toasted Sesame Seeds
1 tsp Oil (Any neutral oil)
1/2 tsp Sesame Oil (Chinese or Korean Preferred)
Salt to Taste

Instructions

Mix the rice well to separate the grains.
Beat the eggs and season them with a touch of salt, if required. The soy sauce has a lot of salt so be careful.
In a pan or wok, on low flame, heat any neutral oil (rice bran, canola, sunflower, etc.).
Add the spring onion and stir-fry for a few seconds till the green just start to wilt.
Add the beaten eggs and mix well.
Turn the heat up to medium and continue to stir the eggs to scramble them.
When the eggs are about 80% done, add the rice and mix well.
Add the soy sauce and pepper powder, and mix well.
Finally add the sesame seeds and sesame oil, and mix well.
Serve hot.

Keyword Egg Fried Rice, Gyeran Bokkeumbap, Korean Egg Fried Rice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

Korean Egg Fried Rice (or Gyeran Bokkeumbap as it is called in Hangul) is a simple and hearty dish, often eaten as breakfast.

How to Make Korean Egg Fried Rice | Gyeran Bokkeumbap

With a fork, mix the cooked rice gently to separate the grains. As I mentioned earlier, this dish is best made with a day old cooked rice. However, you can also make it using freshly cooked rice; just spread the rice in a plate for 10 minutes to dry and cool.
Beat the eggs well. Add a pinch of salt, if required. The soy sauce has a lot of salt so I did not add any to the eggs.
Pin
In a pan or wok, on low flame, heat any neutral oil. I used rice bran oil.
Add the chopped spring onion and stir-fry for a few seconds till the green just start to wilt. Be careful not to fry the spring onion too much as it should still be green and crunchy.
Pin
Now slowly add the beaten eggs and mix well. Keep the heat low or the eggs will cook as soon as you add them and dry out immediately.
Pin
Next, turn the heat up to medium and continue to stir the eggs to scramble them.
Pin
When the eggs are about 80% done (they should be scrambled but just a touch wet), add the cooked rice and mix well. Adding the rice just before the eggs are fully cooked helps the rice to absorb the flavour from the egg.
Pin
When the rice and eggs are well-mixed, add the soy sauce and pepper powder, and mix well.
Pin
Finally, add the sesame seeds and sesame oil, and mix well.
Pin
Serve the Gyeran Bokkeumbap immediately.