Korean egg fried rice recipe
A quick, comforting Korean egg fried rice recipe made with day-old rice, silky scrambled eggs, scallions, soy and toasted sesame oil — an easy, flavorful one-pan meal perfect for weeknights, meal prep, or transforming leftovers into craveable bowls.
Ingredients
- 3 cups cooked short- or medium-grain rice day-old and chilled is best
- 2 tablespoons neutral oil vegetable, canola, or grapeseed
- 1 tablespoon toasted sesame oil divided: ½ tbsp for cooking, ½ tbsp for finishing
- 2 large eggs + 1 egg yolk
- 1 small onion finely diced (about ½ cup)
- 3 –4 scallions green onions, whites and greens separated, thinly sliced
- 2 garlic cloves minced (or 1 tbsp garlic paste)
- 1 tablespoon light soy sauce or Korean ganjang
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- 1 teaspoon toasted sesame seeds optional
- 1 –2 sheets gim roasted seaweed / nori, torn into strips (optional)
- Optional add-ins: ½ cup chopped kimchi ½ cup diced Spam/ham/leftover roast, ½ cup peas & carrots, ½ cup sliced mushrooms, or ½ cup cubed pan-fried tofu
Instructions
- Prep everything first (mise en place). Beat the eggs + extra yolk lightly in a bowl. Dice onion, mince garlic, slice scallions (keep whites separate). Fluff chilled rice with a fork to break clumps.
- Heat a large skillet or wok over medium-high heat until hot. Add the 2 tablespoons neutral oil and let it warm.
- Add the scallion whites and diced onion. Stir-fry 1–2 minutes until fragrant and onion is translucent. Add garlic and any raw veg (mushrooms, bell pepper); cook 1–2 minutes more.
- If using pre-cooked protein (Spam, ham, shrimp), add now to sear and develop color.
- Add the chilled rice, breaking up any clumps and spreading it in the pan for a brief moment of contact to get light toasting. Toss or stir constantly for 1–2 minutes.
- Drizzle in the ½ tbsp sesame oil and the tablespoon of soy sauce. Sprinkle the ½ tsp sugar over the rice and stir vigorously so each grain gets lightly coated.
- Push the rice mixture to one side of the pan. If the pan looks dry, add a little more neutral oil (about 1 tsp). Pour the beaten eggs into the cleared space and let sit 10–15 seconds to start setting.
- Gently scramble the eggs until about 70% cooked (soft and slightly wet). Toss and fold the eggs into the rice so they break into ribbons that coat the grains.
- Stir in the scallion greens and taste; adjust seasoning with extra soy or pepper if needed. Add toasted sesame seeds and torn gim strips if using.
- Remove from heat and finish with the remaining ½ tbsp toasted sesame oil drizzled over the top. Serve immediately — top with an optional sunny-side egg for a runny yolk finish.
Notes
Rice: Day-old, chilled rice is ideal because it’s drier and separates easily. If using fresh rice, spread it on a tray and cool for 20–30 minutes to let steam escape.
Egg technique: For silky texture, undercook the eggs slightly before mixing — residual heat finishes them. For a separate-texture option, fry an egg and place it on top of the rice at serving.
Kimchi variation: Stir ½–1 cup chopped, well-drained kimchi in with the onions for kimchi egg fried rice (kimchi bokkeumbap). Add 1 tsp gochujang for added depth.
Vegan swap: Replace eggs with crumbled pan-fried firm tofu or a tofu scramble seasoned with a pinch of turmeric and nutritional yeast.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat in a hot skillet with a splash of oil to revive texture; microwaving works with a damp paper towel cover but may be softer.
Freezing: Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Salt control: Adjust soy sauce amount if using salty add-ins (Spam, bacon). Taste as you go.