Print Recipe
4.7 from 13 votes

Egg Fried Rice (Gyeran Bokkeumbap)

A simple fried rice made with eggs and scallions!
Servings: 2
Author: Hyosun


  • 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


  • Finely chop the scallions.
    Gyeran Bokkeumbap
  • Crack and beat the eggs in a bowl with chopsticks or a fork.
    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.
    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.
    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.
    Gyeran bokkeumbap
  • Add the rice, and fry the rice, stirring well and breaking up the clumped up rice, until well toasted.
    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.
    Gyeran bokkeumbap