Mixed Bowl Of Egg Rice Buttersesame Oil Soy Sauce Toasted S Recipes

EGG RICE

Egg Rice image

this is great for breakfast and very easy to prepare! less than 5 mins! I used to make this for the whole family when i made breakfast! preparation time does not include rice cooking time

Provided by healthyeater12

Categories Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 egg
1 cup cooked rice (or as much as you want to have. must be already cooked)
1 tablespoon soy sauce
1 tablespoon sesame oil (optional)
1 teaspoon sesame seeds (optional)
2 teaspoons olive oil

Steps:

pour a bit of olive oil onto pan, just enough so that the egg doesn't stick to the pan.
crack an egg onto the pan, and wait for it to cook just a little bit. (make sure you break the yolk).
just kind of scramble them and make sure there are little bits of egg. NOTE: this is not scrambled eggs.
when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.
add soy sauce and sesame oil. the sesame oil will help the egg and rice mix well. adding sesame seeds is optional, but it gives it a good taste.
make sure the soy sauce is well mixed in with the rice.
enjoy! :).

SOY-SESAME DIPPING SAUCE

Soy-Sesame Dipping Sauce image

This soy sauce- and sesame-flavored dip is great for egg rolls, fresh or fried spring rolls, grilled meats, or poultry. Chill or heat before serving. This is also a great dressing for coleslaw -- just toss the slaw with the dressing and chill for up to 3 days. Add some shelled sunflower seeds and some crunchy chow mein noodles right before serving.

Provided by Rayna

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 1h5m

Yield 18

Number Of Ingredients 8

Ingredients

1 cup distilled white vinegar
1 cup soy sauce
½ cup vegetable oil
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
1 pinch ground cayenne pepper

Steps:

Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 1.3 g, Fat 7.1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 801.8 mg, Sugar 0.3 g

GYERAN BAP (EGG RICE)

Gyeran Bap (Egg Rice) image

Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.

Provided by Eric Kim

Categories breakfast, dinner, easy, for one, lunch, quick, main course

Time 10m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1/2 tablespoon unsalted butter
2 large eggs
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 cup steamed white rice, preferably short- or medium-grain
1 (5-gram) packet roasted, salted seaweed, such as gim (optional)

Steps:

Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn't burn, removing the pan from the heat if necessary.
Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.

MIXED BOWL OF EGG, RICE, BUTTER/SESAME OIL, SOY SAUCE, TOASTED S

Mixed Bowl of Egg, Rice, Butter/Sesame Oil, Soy Sauce, Toasted S image

The recipe title says it all. I remember eating this all the time as a kid. I think my mother concocted it for me one day when she was busy. Apparently other Korean kids have eaten this, too. I was hooked at the time! I now realize that it isn't healthy at all, but that doesn't stop me from occassionally indulging when there is absolutely nothing else to eat in the house! Adjust the measured ingredients to your preference. The measurements were just guesstimates. I used white glutinous rice, but I'm sure any kind of white rice will do. The glutinous rice, however, does soak up that butter/oil, so it gets soggy if you don't eat it right away.

Provided by buttercup

Categories One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 cup cooked white rice
2 tablespoons butter or 2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
2 tablespoons soy sauce
1 lightly fried egg (optional)

Steps:

Mix all of the ingredients (except for the lightly fried egg) together in a bowl. Top with the fried egg (strips or whole).
Enjoy!
*The "lightly fried egg" is just cracked over a skillet in a little bit of oil. (Is that stir-frying? In case you can't tell, I'm really a novice cook!) Or you could whisk an egg and pour it over a griddle/skillet, as if you were going to make an omelette. Then you slice the egg in little strips.

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