This easy Korean bowl pairs hot rice with sautéed vegetables, a crispy-edged fried egg, and a sesame-soy sauce. It is also a great way to use leftover rice.
Sauté the carrot and spinach separately in half of the sesame oil, working quickly. Set them aside.
Fry the eggs in the remaining oil over high heat until the edges are crisp and the yolks are still runny.
Spoon the hot cooked rice into a bowl and arrange the sautéed vegetables, green onions, and eggs on top.
Drizzle with soy sauce and sesame seeds and serve immediately. Adding the soy sauce too early will make the rice soggy.
Cook the eggs briefly over high heat so the edges turn crisp while the yolks remain runny. Add the sauce just before serving, or the rice will become soggy. Contains egg, soy (soy sauce), and sesame. Check the soy sauce label for gluten; ingredients vary by product.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
