Ingredients
Scale
- 1 cup cooked rice (quinoa or cauliflower rice for substitutes)
- 2 large eggs (silken tofu for vegan)
- 1–2 tablespoons soy sauce (tamari or coconut aminos)
- 1 teaspoon sesame oil (olive oil or butter)
- Optional toppings: nori, sliced green onions, kimchi
Instructions
- Scoop hot cooked rice into a bowl.
- Cook the egg gently, sunny-side-up or scrambled, as preferred.
- Place the cooked egg on top of the rice.
- Drizzle with soy sauce and sesame oil.
- Break the yolk and mix gently with the rice.
- Add any desired toppings.
Notes
For best results, serve immediately while the rice and egg are still hot. Adjust soy sauce for saltiness to taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg