Korean Egg Fried Rice (Gyeran Bokkeumbap)

5 from 2 votes

Korean Egg Fried Rice (Gyeran Bokkeumbap)

Gyeran Bokkeumbap is a fast and easy Korean Egg Fried Rice. Salty bacon and soft scrambled eggs, mixed into flavorful fried rice - this is your new bacon and eggs obsession!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch, Dinner

Cuisine: Korean

Servings: servings

Calories: 326kcal

Author: Cynthia

Equipment

Ingredients

4 strips bacon preferably thick cut, diced
4 large eggs whisked
2 tbs vegetable oil or bacon fat
4 cups cooked rice
Kosher salt and black pepper to taste
2 tbs soy sauce
1 tbs sesame oil
4 green onions
Sesame seeds for garnish
Chives for garnish (optional)

Instructions

Cook rice by your favorite method and let cool. Refrigerate overnight or spread out onto a parchment paper lined large baking sheet and allow to cool for at least an hour.
Slice green onions into ¼ inch pieces and set aside.
Set wok or large nonstick skillet over high heat. Swirl pan with 1 tablespoon vegetable oil and add bacon. Cook until just getting brown on the edges. Remove bacon to a bowl and pour off bacon grease.
Add 1 tablespoon of the bacon grease, or a tablespoon of vegetable oil, to the wok or pan. Add eggs and scramble until just set, but not completely cooked. They will continue to cook when added to the rice. Set aside with the bacon.
Add remaining bacon grease (about 2 tablespoons) or more vegetable oil, to the pan. Add rice and cook for 2 to 3 minutes, breaking up any large clumps, until you get a bit of crispiness and just a bit of color on the bottom of the rice. Season with about ½ teaspoon of salt and some black pepper and toss to distribute through the rice.
Drizzle soy sauce along the outside of the pan, allowing it to cook on the side of the pan and run underneath the rice. Drizzle the sesame oil on top of the rice. Stir to evenly distribute both into the rice.
Turn off heat and add eggs and the bacon back to pan. Toss in all of your green onions, saving some to garnish if you aren't using chives. Fold everything in until warmed through. Sprinkle with sesame seeds, saving some to garnish.
Serve, garnished with more sesame seeds and chopped chives, if desired. Pop an egg on top if you're feeling decadent.

Notes

If you aren't using bacon, or don't want to use the grease when cooking the rice, substitute with more vegetable oil.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat portions in the microwave for 90 seconds to 2 minutes on high or reheat all of it in your wok or pan on medium heat until warmed through.

Nutrition