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    Home » Main Dish

    Egg Fried Rice (Gyeran Bokkeumbap)

    Published 04/09/2017. Updated 04/05/2021

    Jump to Recipe

    This egg fried rice is flavored with lots of scallions! It’s a quick and easy way to whip up a light meal and use up leftover rice and eggs.

    DSC 1903 e1491796795741 - Egg Fried Rice (Gyeran Bokkeumbap)

    As a small child in Korea, I grew up on eggs served with rice. We all did! We had countless lunch boxes with a fried egg on top of the rice, gyeran mari (rolled omelette), or gyeranjjim (steamed eggs). A fried egg mixed in with warm steamed rice and a little bit of soy sauce and sesame oil was so delicious too.

    Eggs are still a big part of Korean cuisine. Flavor your fried rice with lots of scallions! It’s delicious and a quick and easy way to whip up a light meal and use up leftover rice and eggs.

    Also, the scallion scrambled eggs are great on their own as breakfast or as a quick side dish to any Korean meal.

    DSC 1922 e1491797021527 - Egg Fried Rice (Gyeran Bokkeumbap)

    The key to this recipe is the oil flavored with scallions that’s used to cook the eggs and fry the rice. It gives this simple dish a nice flavor boost.

    To keep the eggs soft, I first make scrambled eggs that are a bit runny, remove from the pan, and fry the rice. And then add the eggs back to the pan to combine with the rice at the end. The eggs remain nice and fluffy this way.

    The rice for egg fried rice

    As you probably know, the secret to good fried rice is day old rice. If the rice is a bit too hard after being in the fridge, heat it up in the microwave to soften it a little. Break it up if clumped up before frying. If you need to make fresh rice for it, make it slightly drier by using a little less water than usual. Fluff it up, and then leave it out to cool and dry out a bit.

    DSC 1939 e1491794996332 - Egg Fried Rice (Gyeran Bokkeumbap)

    Variations

    To add any other protein such as shrimp, chicken, etc. to this dish, separately cook them and combine with the rice and eggs at the end. You can also fry frozen peas or finely chopped carrots with the rice. I added some shrimp in the photo below.

    DSC 2022 e1491796881466 - Egg Fried Rice (Gyeran Bokkeumbap)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

     

    DSC 1939 150x150 1 - Egg Fried Rice (Gyeran Bokkeumbap)

    Egg Fried Rice (Gyeran Bokkeumbap)

    4.77 from 30 votes
    Servings: 2
    Print Recipe

    Ingredients

    • 2 servings of rice about 3 cups cooked rice
    • 3 large eggs
    • 3 to 4 scallions or 1 Korean large scallion, daepa 대파, finely chopped (about 1 cup)
    • vegetable or canola oil for frying
    • 1 tablespoon soy sauce
    • salt and pepper
    • 1/2 tablespoon sesame oil
    • 1/2 teaspoon sesame seeds

    Instructions

    • Finely chop the scallions.
      DSC 1900 e1491798075460 - Egg Fried Rice (Gyeran Bokkeumbap)
    • Crack and beat the eggs in a bowl with chopsticks or a fork.
      DSC 1906 e1491798248553 - Egg Fried Rice (Gyeran Bokkeumbap)
    • Heat a large skillet over medium high heat with 2 tablespoons of oil. Add 2/3 of the scallions, and stir fry until the scallions turn soft and fragrant.
      DSC 1918 e1491798349784 - Egg Fried Rice (Gyeran Bokkeumbap)
    • Reduce the heat to medium low and add the eggs, and gently stir to scramble until the eggs are set but still a bit runny. Transfer to a plate.
      DSC 1919 e1491798475815 - Egg Fried Rice (Gyeran Bokkeumbap)
    • Turn the heat up to medium high. Add 2 tablespoons of oil, and stir in the remaining scallions until the scallions turn soft and fragrant. Stir in 1 tablespoon of soy sauce.
      DSC 1932 e1491798576545 - Egg Fried Rice (Gyeran Bokkeumbap)
    • Add the rice, and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.
      DSC 1934 e1491798701333 - Egg Fried Rice (Gyeran Bokkeumbap)
    • Return the eggs to the pan and mix well with the rice, breaking up the eggs. Add salt and pepper to taste, sesame oil, and sesame seeds.
      DSC 1935 e1491798866917 - Egg Fried Rice (Gyeran Bokkeumbap)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Previous Post: « Stir-fried Lotus Root with Peppers and Mushrooms
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    Reader Interactions

    Comments

    1. Erica Christ says

      October 19, 2020 at 7:04 am

      5 stars
      I’ve tried a bunch of your recipes and we occasionally have Korean night at our house. All of the recipes we have tried have been wonderful and easy to follow. We really appreciate your website, recipes and directions. Thank you!

      Reply
    2. Amy Misawa says

      May 12, 2020 at 5:40 pm

      5 stars
      Made this for lunch today…another quick and easy to follow recipe for the win! I’ve made fried rice my entire life in a slightly different method and order. My hubby and I just loved it!! You are my “go-to” for all Korean dishes. Thank you Hyosun!

      I added:
      Leftover New York Strip (from Mother’s Day)

      Reply
    3. Grace Castillo says

      May 07, 2020 at 10:03 pm

      thank you for sharing this recipe.
      We are loving it!
      I just added some chicken.
      Taste sooooooo good!

      Reply
    4. YC says

      May 07, 2020 at 3:55 pm

      5 stars
      Thank you for this recipe. It is foolproof, delicious, and a great way to eat on a budget.
      This is my new favorite Korean cooking website. When I have questions about Korean cooking, I look here first.

      Reply
      • Hyosun says

        May 07, 2020 at 9:07 pm

        So happy to hear that! Thank you so much for letting me know.

        Reply
    5. Stephanie says

      April 25, 2020 at 3:38 pm

      5 stars
      This is pretty amazing. I add leftover veggies and finish with Korean steak and it’s crazy good. Even the eggs alone are Devine.

      Reply
      • Hyosun says

        April 27, 2020 at 1:47 am

        Great! Thanks for letting us know!

        Reply
    6. Patricia Cantu says

      April 04, 2020 at 1:46 pm

      It looks very delicious, I love Korean food So I check the recipes on the web.

      Reply
    7. Kari says

      February 25, 2020 at 8:59 pm

      5 stars
      This rice & egg dish looks so appetising and best of all sooo simple.
      I I will be trying it very soon. Thank you so much for sharing.

      Reply
      • Hyosun says

        February 26, 2020 at 9:34 pm

        You’re welcome! Hope you try it soon.

        Reply
    8. Destiny says

      February 02, 2020 at 11:34 pm

      5 stars
      Love this recipe! This is literally the only way I make fried rice now, thank you!!

      Reply
      • Hyosun says

        February 03, 2020 at 6:32 pm

        Aww I’m thrilled to hear that! Thank you so much for letting me know.

        Reply
    9. Hanna Giang Anh says

      August 29, 2017 at 8:27 am

      Your masterpiece is so beautiful, Hyosun.

      Reply
      • Hyosun says

        August 30, 2017 at 11:12 pm

        Thank you, Hanna!

        Reply
    10. Tae says

      April 17, 2017 at 4:04 pm

      Hello Mrs. Ro, thank you for your wonderful recipes. I love how simple and traditional they are. I find your recipes easier to follow than the many Korean recipes I come across in Naver.com. (I am Korean) I also love how you have such a variety of recipes and not just the iconic Korean dishes. I am going to make the Andong JJimdak today. 🙂

      I would love to see how you make your myulchibokeum (멸치볶음). Do you use the tiny myulchi? What kind of nuts do you use? 🙂 I love Myulchibokeum, and back home (in Korea) there were 2 ways we had it. I am sure you have your go-to recipe! Please share! 🙂 Thanks again.

      Tae

      Reply
    11. Liza says

      April 10, 2017 at 8:56 am

      Dear Hyosun Ro,

      Thanks a lot for your recipes. I’ve just discovered your blog last weekend and yesterday I’ve made my first DakJuk following your recipe. It was delicious! May be not quite as authentic as what I used to get for breakfast in Seoul and Okpo, but perfect for me.
      Unfortunately, most of Korean dishes are a bit too spicy for my liking, but these egg fried rice I will definitely try as well.
      Liza

      Reply
      • Hyosun says

        April 10, 2017 at 11:15 pm

        Welcome, Liza! I’m glad you’ve found my blog. There are many Korean dishes that are mild. Hope you find many recipes to try on my blog. Thank you so much for visiting and leaving me comments! It means a lot to me.

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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