With a base of fluffy rice, a perfectly cooked sunny-side up egg, kimchi and delicious garnish, this egg and rice bowl recipe is sure to be on repeat whenever you’re craving comfort food!
I often get excited about recipes I share here on Girl Heart Food, but some a little more than others, and this egg rice bowl is one of those recipes.
When you look at the ingredient list, it looks rather simple, but when combined? Man, oh, man. It’s so incredibly comforting and delicious.
Once you break the egg yolk and let it run into the rice, it creates the most delicious “sauce.” Combine that with spicy kimchi and savoury soya sauce, and you’re in heaven! Fried egg over rice is so good!
These rice bowls are something we have on the regular and once you give them a go, I’m sure you will too!
Why We Love These Egg Rice Bowls
- These egg rice bowls are made with super simple ingredients, yet so delicious!
- They come together quickly.
- These bowls can be customized to taste with garnish.
- Breakfast, lunch, dinner or a snack, these rice bowls work well for just about any meal.
- This recipe is so incredibly comforting!
How To Make a Rice Bowl With Egg
Full details are in the recipe card below, but here are the basics:
Cook some rice according to package instructions. Then add the eggs to a greased non-stick frying pan. Cover with a lid.
Tip: I always like to crack the eggs into little bowls first, then add them to the pan. That way, I can make sure that no shell gets in there.
If you enjoy a nice sunny-side up egg, simply cook the eggs on one side until the egg whites are set and the yolks are done to your liking.
Alternatively, if preferred, you can totally flip the eggs to cook on both sides. Cook them to however you like best.
Once the eggs are cooked, divide the cooked rice between two bowls, then top with the eggs, kimchi, soya sauce and desired garnish.
The egg yolk acts as a sauce, then combined with the kimchi liquid, sriracha and soya sauce, the rice gets all tasty and delicious.
Rice Bowl Topping Ideas
- Sliced green onion
- Red chili pepper flakes
- Chopped peanuts
- Sesame seeds
- Drizzle of hot sauce
- Drizzle of soya sauce
- Chili oil (love this on egg rice bowls)
More Recipes With Kimchi
If you make these egg rice bowls, be sure to leave a comment below!
Egg and Rice Bowl Recipe
Egg and Rice Bowl
- 2 cups cooked rice (use your favourite variety), to yield this amount, you'll need approximately ⅔ cup of uncooked rice depending on the variety
- 2 large eggs
- ½ tablespoon butter
- 1 teaspoon sesame oil
- ¼ cup kimchi, chopped, if necessary, into bite-sized pieces
- soy sauce, to taste
Garnish Ideas (optional)
- Thinly sliced green onion
- Crushed peanuts
- Sesame seeds
- Red chili pepper flakes
- Chili oil
- Cook rice according to package instructions, then distribute the rice between two bowls and set aside while you cook the eggs.Note: If you want less (or more rice), you can adjust the quantity to whatever amount you prefer.
- Crack each egg into a small dish or ramekin (one dish per egg).
- Heat butter and sesame oil in a non-stick frying pan (a 10-inch pan is great here) over medium heat. Once butter has melted and is foamy, gently swirl it around to coat the pan with the butter and oil mixture.
- Carefully pour in eggs. Cover with a pan lid (this helps with cooking the eggs).
- Allow eggs to cook until the whites are set (firm) and the yolks are done to your liking. I like the yolks runny, so generally cook for about 2 to 3 minutes. You can cook longer, if you like. Once done, remove the eggs from the pan immediately and place an egg over each rice bowl.
- Divide the kimchi between the two bowls, then drizzle with soy sauce (to taste). Garnish to taste (if desired), with any of the garnish ideas. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!