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:
Crack the eggs into a greased non-stick pan. I always like to crack the eggs into little bowls first, then into the pan. That way, I can make sure that no shell gets in there!
If you prefer 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. I like to cover the eggs while they are cooking.
If preferred, you can totally flip the eggs to cook on both sides. Cook them to however you like them best.
Once the eggs are cooked, divide some cooked rice between two bowls, then top with the eggs, kimchi, soya sauce and desired garnish.
I suppose that technically a serving of rice is about ½ cup of cooked rice, but, honestly, I love a little more here.
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
- Kimchi
- 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 (simple ingredients, lots of taste!)
Ingredients
- 1 to 2 cups cooked rice (use your favourite variety)
- ½ tablespoon butter
- 1 teaspoon sesame oil
- 2 large eggs
- 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
- Sriracha hot sauce
- Red chili pepper flakes
- Chili oil
Instructions
- Cook rice per package instructions, then distribute the rice between two bowls and set aside while you cook the eggs.Note: As mentioned in the post above, I always love a little extra rice, so typically use more than ½ cup of cooked rice per bowl. You can use whatever amount you prefer.
- 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, carefully crack in eggs. Cover with a pan lid (this helps with cooking the eggs).Note: If desired, you can crack each egg into a small dish first, then carefully add to the pan.
- Allow eggs to cook until the whites are set (firm) and the yolk is done to your liking. I like the yolks runny, so generally cook 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!
Notes
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
