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fried egg over leftover rice topped with chili crunch and scallions

Korean Egg Rice Bowl

This Korean Egg Rice Bowl is the ultimate 15-minute meal using leftover rice, soft scrambled eggs, scallions, and spicy chili crunch. It’s cozy, savory, and totally customizable with your favorite toppings.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 2 cups leftover white or fried rice or both
  • 4 eggs
  • 2 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp neutral oil
  • 1/4 cup scallions or green onions sliced
  • 2 tbsp chili crunch to taste

Instructions
 

  • Reheat leftover rice in the microwave or stir-fry in a pan with oil and soy sauce.
  • Beat eggs with soy sauce (optional). Cook in a skillet with oil over medium-low heat until soft scrambled. Can also do fried egg!
  • Divide rice between two bowls and top with eggs.
  • Drizzle with sesame oil and top with scallions and chili crunch.
  • Add any optional toppings and serve hot.

Video

Keyword egg rice bowl, korean rice bowl, rice, rice bowl