Korean egg rice (gyeran bap)
Hot rice, a runny fried egg and a splash of soy. Ten minutes, big comfort.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Long-grain white rice11 oz
- Large eggs4 eggs
- Soy sauce2 tbsp
- Scallions1 bunch
- Kimchi (vegan)5 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, or warm leftover rice until piping hot.11 oz long-grain white rice
- Heat a tablespoon of oil in a skillet over a medium-high heat. Fry the eggs for 2 to 3 minutes, until the edges are crisp and the yolks are still runny.4 eggs
- Put the rice in bowls and top each with an egg, a splash of soy sauce and sliced scallions. Break the yolk and mix it through the rice. Serve the kimchi on the side if you are using it.2 tbsp soy sauce1 bunch scallions5 oz kimchi
Break the yolk and stir it through the hot rice so it turns rich and glossy.
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