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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