Easy Korean Rice Bowl (Print Version)

# Ingredients:

→ Base

01 - 1 egg
02 - 1 tablespoon green onion, chopped small
03 - 1 tablespoon soy sauce (adjust as needed)
04 - 1½ cups warm short grain rice (jasmine works too)
05 - ½ teaspoon any neutral oil, like vegetable oil
06 - 1 tablespoon unsalted butter
07 - ½ teaspoon toasted sesame oil
08 - 1 teaspoon sesame seeds, toasted

→ Optional Add-ins

09 - Roasted seaweed flakes
10 - Avocado
11 - Canned tuna
12 - Kimchi
13 - Cooked vegetables (like spinach, zucchini, or carrots)

# Instructions:

01 - Warm up a non-stick pan with your oil on medium heat. Fry the egg sunny side up, pouring the hot oil over the yolk until it sets nicely.
02 - Combine hot freshly cooked rice with butter until it’s blended well. Move it to a big serving dish.
03 - Set the egg on top of the buttered rice. Add soy sauce, sesame seeds, sesame oil, and green onions to suit your taste.
04 - Mix everything up and dig in! Feel free to toss in any of the extras you like.

# Notes:

01 - Leftover rice works too, just reheat it in the microwave first.
02 - Prepare the egg however you like (think scrambled or sunny side up).
03 - Check the notes if you need help cooking rice.

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