Make gyeran bap (Korean egg rice) in just 5 minutes! This quick and cozy rice bowl uses leftover rice, fried egg, soy sauce, and sesame oil for a comforting meal.
Gyeran bap (계란밥) is the ultimate Korean comfort breakfast—a warm bowl of rice topped with a runny fried egg, soy sauce, and sesame oil.
This simple Korean egg rice is something I learned to make on my own before school—frying an egg, mixing it into hot rice, and seasoning it just right. Later in college, it became my go-to when money and time were tight. It’s fast, comforting, and always hits the spot, no matter the season of life.
Get new recipes via email:
Whether you call it egg over rice (Korean style) or gyeran bap, this easy Korean rice bowl is still one of my favorite ways to use up leftover rice.
All it takes is a few pantry staples and a few minutes—that’s the beauty of this dish. Let me show you how to make this easy egg rice at home—the way I’ve been doing it since I was a kid.
If you enjoy quick rice dishes, try my egg fried rice or garlic fried rice next—both are easy ways to turn leftover rice into a satisfying breakfast with just a few basic ingredients.
Making Gyeran Bap (Korean Egg Rice)
If you’ve got rice, an egg, and a few basic seasonings, you’re halfway there. I usually cook the egg sunny-side-up so the yolk stays runny—it creates a rich, creamy sauce when stirred into the rice. Over-easy works too, but I don’t recommend cooking it all the way through.
While the egg cooks, heat your rice until steaming hot. You can use freshly cooked rice or leftover rice from the fridge—just make sure it’s fully reheated. I sometimes use multigrain rice (japgok bap) when I want something a bit heartier.
Once the egg is ready, layer it over a bowl of hot rice with a thin slice of butter, soy sauce, sesame oil, and a sprinkle of sesame seeds. Break the yolk and stir to combine—simple!
Topping Ideas for Gyeran Bap
I usually keep my egg rice simple, but sometimes I like to turn it into a full meal with a few extra toppings. Over the years, I’ve tried everything from avocado to chili crisp, and they all bring something a little different to the table.
Here are a few of my go-to combos, depending on what I have on hand:
- Crumbled roasted seaweed : Adds crunch and umami. I sometimes use my homemade roasted seaweed for a freshly toasted flavor.
- Green onion: A sprinkle of sliced scallions brightens up the whole bowl. I also love serving it with my green onion kimchi for an extra flavor boost—so simple and so good.
- Kimchi: Cabbage kimchi is classic, but radish or cucumber kimchi works just as well.
- Gochujang: I occasionally swirl in a spoonful of gochujang for a sweet-spicy kick. If you do, skip the soy sauce to balance the saltiness.
- Chili crisp: A modern touch I love for extra heat and crunch.
- Avocado: Creamy, mild, and surprisingly perfect with the salty egg and soy.
- Myeongnan-jeot (cod roe): Salted pollock roe adds a punch of flavor. Just a little goes a long way.
- Ground beef bulgogi: If I want to make it a full meal, I’ll top it with leftover bulgogi for a meaty, satisfying finish.
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
Gyeran Bap (Easy Korean Egg Rice with Leftover Rice)
Easy Korean egg rice bowl made with leftover rice, fried egg, soy sauce, and sesame oil. A 5-minute gyeran bap recipe for a quick meal anytime.
-
Heat oil in a non-stick skillet over medium heat. Crack an egg and fry it to your desired doneness. (I recommend sunny-side-up.)
-
In a bowl, add warm rice. Place a thin sliver of butter over the rice and place the fried egg on top. The heat of the rice and egg will melt the butter instantly. Drizzle soy sauce and sesame oil over the egg, and sprinkle toasted sesame seeds.
-
To serve, break the egg yolk with a spoon and break up the egg white into chunks. Mix the egg and rice together until well combined. Serve with Kimchi on the side and enjoy!
- Typically, one egg is used per serving, but you can increase it to two eggs if you prefer a creamier and richer taste.
- Try adding these toppings to make your gyeran bap more hearty: crumbled roasted seaweedavocado, fish roe or fermented pollock roe (myeongnan-jeot), Gochujang Sauce (if using, omit the soy sauce), chili crispand ground beef bulgogi.
Calories: 260kcal, Carbohydrates: 24g, Protein: 10g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 165mg, Sodium: 742mg, Potassium: 133mg, Fiber: 1g, Sugar: 1g, Vitamin A: 250IU, Calcium: 63mg, Iron: 2mg