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.
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
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.
- 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
- 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.
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.
- 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.
- 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.
- Next, turn the heat up to medium and continue to stir the eggs to scramble them.
- 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.
- When the rice and eggs are well-mixed, add the soy sauce and pepper powder, and mix well.
- Finally, add the sesame seeds and sesame oil, and mix well.
- Serve the Gyeran Bokkeumbap immediately.
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