3 BREAKFAST EGG RICE BOWLS l 1-Minute Vs. 10-Minute Vs. 1-Day!
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Recipes in this Video
3 recipes
Ingredients
- โ2 cups cooked white rice
- โ4 large eggs
- โ2 tablespoons soy sauce
- โ1 tablespoon sesame oil
- โ1/2 teaspoon salt
- โ1/4 teaspoon black pepper
- โ2 green onions, chopped
- โ1 tablespoon toasted sesame seeds
- โ1/2 cup kimchi (optional)
Instructions
- 1In a large bowl, combine the cooked white rice, soy sauce, sesame oil, salt, and black pepper. Mix well until the rice is evenly coated.
- 2Heat a non-stick skillet over medium heat. Add the rice mixture and press it down gently with a spatula to form an even layer.
- 3Cook the rice for about 5-7 minutes until the bottom is slightly crispy.
- 4While the rice is cooking, crack the eggs into a bowl and beat them lightly with a fork.
- 5Once the rice is crispy, pour the beaten eggs evenly over the rice in the skillet.
- 6Cover the skillet with a lid and cook for an additional 5-7 minutes, or until the eggs are set to your liking.
- 7Remove the skillet from heat and sprinkle the chopped green onions and toasted sesame seeds on top.
- 8If desired, serve with kimchi on the side or on top of the egg rice bowl.
- 9Enjoy your Korean Egg Rice Bowl hot!
Equipment
non-stick skilletspatulamixing bowl
Ingredients
- โ500g ground beef
- โ2 tbsp soy sauce
- โ1 tbsp mirin
- โ1 tbsp sugar
- โ1/2 onion, finely chopped
- โ2 cups cooked rice
- โ2 green onions, chopped
- โ1 tsp sesame oil
- โ1/2 tsp salt
- โ1/2 tsp black pepper
- โ1 egg (optional)
Instructions
- 1In a skillet, heat sesame oil over medium heat.
- 2Add the chopped onion and sautรฉ until translucent.
- 3Add the ground beef to the skillet and cook until browned.
- 4Stir in soy sauce, mirin, sugar, salt, and black pepper. Cook for another 5 minutes until the mixture is well combined and heated through.
- 5In a separate pan, if using, fry the egg sunny-side up or to your preference.
- 6To serve, place cooked rice in a bowl, top with the beef mixture, and add the fried egg on top if desired.
- 7Garnish with chopped green onions before serving.
Equipment
skilletcooking potspatulabowl
Ingredients
- โ2 cups cooked rice
- โ4 large eggs
- โ1/4 cup soy sauce
- โ2 tbsp sesame oil
- โ1 tbsp sugar
- โ1 tbsp rice vinegar
- โ1 tsp gochugaru (Korean red pepper flakes)
- โ1/2 tsp garlic powder
- โ1/2 tsp black pepper
- โ2 green onions, chopped
- โ1 tbsp sesame seeds
Instructions
- 1In a bowl, whisk together soy sauce, sesame oil, sugar, rice vinegar, gochugaru, garlic powder, and black pepper to create the marinade.
- 2Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 7 minutes for soft-boiled eggs.
- 3Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs once cooled.
- 4In a shallow dish, place the peeled eggs and pour the marinade over them. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5In serving bowls, divide the cooked rice evenly.
- 6Slice the marinated eggs in half and place them on top of the rice.
- 7Drizzle any remaining marinade over the rice and eggs.
- 8Garnish with chopped green onions and sesame seeds.
- 9Serve immediately and enjoy your Korean Marinated Egg Rice Bowl.
Equipment
potbowlwhiskshallow dishice bath
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