Korean Egg Rice (Gyeran Bap)

Korean rice with egg is perfect for breakfast, lunch or dinner.
Prepared in just 10 minutes (if you have pre-cooked rice).

Ingredients:

1 ½ cups (280 g) cooked short-grain rice (or JASMINE rice)
1 egg
1 tablespoon unsalted butter
1/2 teaspoon toasted sesame oil
1 tablespoon plain soy sauce (to taste)
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped spring onions
1/2 teaspoon vegetable oil (or any neutral oil)

Optional toppings:

kimchi, canned tuna, toasted seaweed flakes, avocado, roasted carrots/spinach/zucchini.

Directions:

1. If you don't have pre-cooked rice, prepare it now. Rinse 110 grams (or 1/2 measuring cup) of uncooked rice several times under cold water (until the water runs clear).
2. Place the rinsed rice in a medium-sized pot. Then fill the pot with cold water. Let the rice soak in the water for 20-30 minutes before cooking.
3. Place the pot with the rice on the stove. Cover with a lid and bring to a boil over medium heat.
4. Once the water is boiling, reduce the heat to low; leave the pot covered. Cook over low heat for 12-14 minutes (until most of the water has evaporated). If there is still water left in the bottom of the pot, continue to cook over low heat until all the water is gone.
5. Remove the pot from the heat and leave covered for another 10-12 minutes to steam the rice. The rice will be sticky (but not wet) when cooked; fluff the rice.
6. Toss the hot cooked rice with the butter. Place the rice in a large bowl. If you have leftover cooked rice in the refrigerator, warm it in the microwave for 2-3 minutes.
7. Heat a nonstick skillet over medium heat, add the oil, and cook the egg. Cook until the white is almost set and the yolk is runny. To help the yolk cook faster, drizzle a little hot oil over the egg. This will help the yolk cook as quickly as the white. NOTE: If you prefer your eggs with drier edges, add more oil. If you don’t want crispy edges, grease the pan only lightly; cook the egg, reduce the heat to medium-low, and cover until the yolk is set. If you like scrambled eggs, first beat the egg, then fry it in a frying pan with oil over low heat, slowly moving the spatula from the edges of the pan towards the center.
8. Place the fried egg on top of the rice and butter. Season with sesame seeds, sesame oil, chopped spring onions and soy sauce (see more serving suggestions at the top).

Yield: 1 serving
Recipe: christieathome.com