This simple breakfast egg fried rice (Gyeran Bokkeumbap, 계란볶음밥) is what I used to eat a lot when I was a toddler. (I know! I still remember it! Lol)
It’s very simple to cook. My husband can do it. That means pretty much anyone can make it. 🙂 Enjoy the simplicity!
P.S. If you want to add a little bit of complexity, you might want to check out my Easy Fried Rice with Bacon recipe.
Ingredients for Breakfast Egg Fried Rice (for one serving)
- 1 cup of steamed rice (I used short grain rice)
- 1 Tbsp soy sauce
- 1 egg
- Some cooking oil
*1 Tbsp = 15 ml
How to Make Breakfast Egg Fried Rice
1. Turn the gas on. Heat the wok about a minute.
2. Put some oil into a wok. (You can try with frying pan, however you can lose some rice when you stir.)
3. Break the egg into a wok.
4. Put some rice onto a wok. Then pour the soy sauce.
5. Stir it thoroughly.
6. Serve.
Breakfast Egg Fried Rice
Course: Main
Cuisine: Korean
Servings: 1
Calories: 364 kcal
Ingredients
- 1 cup of steamed rice
- 1 Tbsp soy sauce
- 1 egg
- Some cooking oil
Instructions
- Turn the gas on. Heat the wok about a minute.
- Put some oil into a wok. (You can try with frying pan, however you can lose some rice when you stir.)
- Break the egg into a wok.
- Put some rice onto a wok. Then pour the soy sauce.
- Stir it thoroughly.
- Serve.
Recipe Notes
1 Tbsp = 15 ml
Hi sue what kind of soya sauce to use for rice recipes, there are so many kind
Hi Shaila, My every day soy sauce is regular Kikkoman soy sauce sauce like this one (http://amzn.to/2dxEAKV). I like it because it’s naturally brewed (without any added chemicals). 🙂 I’ve been using it since 2007.
Can the rice be left over rice cooked the day before?
Absolutely! It may be even better for stir frying! 🙂
hi I love your blog. I was surfing online for some recipes. anyway, just wondering what kind of rice you use? brown rice? what/which brand? take care there. I hope to see more delicious recipes here thanks for sharing.
I use mix of brown and white rice. The portion is usually 1:2.
Hi MutaKu
I didn’t know that people in Indonesia have this for their breakfast daily. I don’t feel lonely now. ^^ Because I got scolded by my friends and family that I am not eating healthy or not feeding my husband properly compared to Korean style breakfast like rice and a couple of side dishes.
About the rice wine, they smell and taste like alcohol. 🙂 I use it to get rid of the meat smell most of the time, other times are to give a refreshing taste.
And about the olive oil, I will do a post about it. There is no specific reasons, but other people might want to know.
Take care.
Hello! I’m from Indonesia, and since last year I’ve been staying in Singapore as international student. ^^ In the time that I need a cooking skill to survive, I found this website last sunday, and I think this is very amazing!
I try to cook my own version of Tuna Pancake (must adjust according to our taste), and my roommates all said it’s delicious 🙂 Thanks a lot for your recipe! I’ll go find these ingredients and try to cook some other Korean food, hopefully it’ll be as successful as my first try.
Actually this fried rice in your recipe is an everyday breakfast menu for people in Indonesia XD We add some sweet soy sauce and pepper in it. Oyster sauce also can do wonder. My mum always make one with diced canned pork meat.
But we never use olive oil, why do Korean use so much olive oil instead of cooking oil? I notice a lot of them use rice wine too. These ingredients are one that I never touch before, do you have any tips for them? What do they taste like?
Thanx a lot and keep going with the recipe! ^^