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Best Egg Fried Rice Recipe [Korean Breakfast]

The primary ingredients in fried rice (Gyeran Bokkeumbap) are rice and eggs.

As many of you know, rice is a typical dish in Korea. Most Koreans typically eat rice for breakfast, lunch, and dinner. Therefore, it’s not unusual to see individuals preparing some fried rice quickly in the morning for breakfast.

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fried rice

This recipe is called “Breakfast Egg Fried Rice” because it is so easy to prepare, even on a hectic morning.

While fried rice has an Asian origin, at its heart, it is a simple technique that transforms a handful of leftover ingredients into something cozy and fresh-tasting. There are no hard and fast rules; all you need is cooked rice and some creativity. 

This breakfast-inspired fried rice fits the bill. Breakfast sausage, eggs, and, yes, cheese — some of our favorite breakfast foods — make their way into this thick and hearty fried rice that can be eaten anytime.

Cold-cooked rice produces the tastiest fried rice, so order some extra with your next takeout order or create a double batch at home and store it for this meal. This quick-cooking recipe combines soft scrambled eggs with sautéed breakfast sausage and onion. 

Everything is combined with soy sauce for taste and frozen peas for color and sweetness, then topped with melty cheddar cheese (yes, cheese!) and fresh parsley. It’s not your regular fried rice, but it’s just as delicious and filling.


It most certainly isn’t!

You can cook it for brunch, lunch, dinner, or any other occasion that may arise.

To justify the volume of egg fried rice and for a richer flavor and texture, if I were to prepare it for other times of the day, I would add additional protein and veggies. The tips for variation are shown below.


You can add whatever that matches your style. However, many Koreans appear to favor the options listed below.

  • Protein choices include bacon, shrimp or prawns, shrimp imitation (surimi), and SPAM.
  • Vegetables: bell peppers/capsicums, green onions, zucchini, carrots, and frozen peas.


Salt and soy sauce are the two most popular seasonings for fried rice.

Oyster sauce is another ingredient that some people utilize; it’s excellent for enhancing flavor. But for myself, I want something quick and easy, especially for breakfast. I, therefore, mostly use soy sauce.

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Check out my Easy Fried Rice with Bacon dish if you want to see oyster sauce in action.

egg fried rice

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Rice that is a day old and a little dryer is ideal for fried rice. Utilizing a bowl of day-old rice also makes sense from a time-saving perspective in the hectic morning.

Nevertheless, I frequently prepare fried rice with freshly cooked rice (from my rice cooker).

I cook the rice with little water to make it drier. This rice should be prepared for stir-frying once it has been stirred and has cooled for 10 to 20 minutes.

a bowl of egg-fried rice


As I mentioned above, have some cooked rice in your refrigerator or freezer. If it comes from the freezer, defrost it in the refrigerator overnight or the microwave for a few minutes.

If adding, you can also get the vegetables ready in advance. Toss them into a bag of dice and seal them (s).


With rice, food safety can be pretty tricky. (If you want to fall into such rabbit holes, try some internet searches.)

Fried rice leftovers can be kept in the refrigerator for a few days. Ensure the container is airtight, and put the rice in the refrigerator as soon as possible after cooking it.

It may be warmed up in the microwave or on the stovetop.

To ensure that the heat is distributed evenly throughout the rice while reheating in the microwave, give it a thorough stir. Then, when food is hot, serve it right away.

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egg fried rice


  • Two eggs
  • some cooking oil, I used rice bran oil
  • 1 cup cooked rice
  • 1/2 Tbsp soy sauce, regular (add slightly more if adding other vegetables or proteins)
  • 1/2 Tbsp toasted sesame oil (optional)
  • 1/2 Tbsp toasted sesame seeds (optional)
  • 1 – 2 Tbsp green onions, thinly sliced (optional)
  • fine sea salt, to taste (optional)
  • *1 Tbsp = 15 ml, 1 cup = 250 ml


1. In a mixing basin, whisk together the eggs.

beaten eggs in a mixing bowl

2. Melt the butter in a pan over medium-high heat. Once hot, drizzle with cooking oil. Turn the heat down to medium. Add the beaten eggs. When the egg begins to cook, split it into smaller pieces with a fork or chopsticks.

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eggs scrambled in a skillet

3. When the egg is partially cooked (70-80%), add the rice and mix evenly. Mix in the soy sauce and the remaining ingredients slowly. (Optional) Toss with sesame oil, sesame seeds, and green onions to coat.

In a skillet, stir cook an egg and rice.

4. Serve.

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egg fried rice
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  • Author: Emily Roselyn
  • Prep Time: 1 minute
  • Cook Time: 5 Minutes
  • Total Time: 6 Minutes
  • Yield: 1


As many of you know, rice is a typical dish in Korea. Most Koreans typically eat rice for breakfast, lunch, and dinner. Therefore, it’s not unusual to see individuals preparing some fried rice quickly in the morning for breakfast.


  • Two eggs
  • Some cooking oil , I used rice bran oil
  • 1 cup cooked rice
  • 1/2 Tbsp soy sauce , regular (add slightly more if adding other vegetables or proteins)
  • 1/2 Tbsp toasted sesame oil (optional)
  • 1/2 Tbsp toasted sesame seeds (optional)
  • 1-2 Tbsp green onions , thinly sliced (optional)
  • fine sea salt , to taste (optional)


  • In a bowl of a mixer, beat the eggs.
  • A skillet is warmed up over medium-high heat. Add some cooking oil after it has warmed up. Heat reduction to medium. Place the beaten eggs within. Use a fork or chopsticks to break the egg into smaller pieces after it begins to cook.
  • When the egg is partially cooked (70 to 80%), add the rice and mix it thoroughly. Mix the remaining ingredients gently before adding the soy sauce. Add some sesame oil, seeds, and green onions (optional), then gently mix to combine.
  • Serve.



  • Category: main course, Dinner
  • Method: Pan Fry
  • Cuisine: korean


  • Serving Size: 1
  • Calories: 426kcal
  • Sugar: 0g
  • Sodium: 630mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Protein: 17g
  • Cholesterol: 327mg

Keywords: egg fried rice, breakfast fried rice

FAQs About Egg Fried Rice

What is the Korean word for fried rice?

Korean breakfast egg fried rice is an example.

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Bokkeum-bap () or fried rice is a Korean meal made by frying bap (cooked rice) in oil with various seasonings. The name of the most prominent component, other than cooked rice, frequently occurs at the beginning of the dish’s name, as in kimchi-bokkeum-bap (kimchi fried rice).

For breakfast, what goes with fried eggs?

Korean breakfast egg fried rice is an example.

Fried eggs are excellent on their own, but they’re much better with a thin, crispy cracker of grated Parmesan and a side of tiny bitter greens like kale.

What goes well with fried eggs for breakfast?

As an example, consider Korean breakfast egg fried rice.

Fried eggs are delicious, but they’re much better when served with a thin, crispy cracker of grated Parmesan and a side of small bitter greens like kale.

For breakfast, what goes nicely with fried eggs?

Consider the Korean breakfast egg fried rice.

Fried eggs are tasty on their own, but they’re even better with a thin, crispy cracker of grated Parmesan and a side of little bitter greens like kale.

What is the name of traditional Korean cuisine?

Rice, noodles, veggies, and meats dominate Korean cuisine. Along with their steam-cooked rice, most Korean dinners include a variety of side dishes (called banchan). Kimchi is typically consumed at every meal.

More Alternatives Fried Rice Recipes to try!


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Best Egg Fried Rice Recipe [Korean Breakfast] 18

Recently, I’ve been enjoying the proverb “cook once, eat twice”; it means making enough food the first night to use all or portion of the ingredients in the dinner the next night. It’s helped me save time! This veggie fried rice is the most fantastic way to transform leftovers into something extraordinary.

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Best Egg Fried Rice Recipe [Korean Breakfast] 19

Kimchi fried rice, also known as Kimchi Bokkeumbap (of course! ), is a type of fried rice that is typically prepared with kimchi. A variety of meat and/or vegetables are frequently added to it to give it more texture and flavor.

So I usually add bacon and mushrooms to my kimchi fried rice (particularly enoki mushrooms). Enoki mushrooms add a great crunch, while bacon gives the meal a smokey flavor. In addition, my husband won’t eat my kimchi fried rice unless it includes some meat because I believe all men love meat! lol

Along with Kimchi jjigae (Kimchi stew) and Kimchi pancake, Kimchi fried rice is one of the most popular methods to use up your old, matured kimchi.

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