Eggs With Rice And Soy Dressing Recipes

GYERAN BAP (EGG RICE)

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

Gyeran Bap (Egg Rice) image

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.

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)

EGGS WITH RICE AND SOY DRESSING

In the time it takes to make rice, you can have this simple-yet-delicious Eggs with Rice and Soy Dressing that's an ideal breakfast or light lunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Eggs with Rice and Soy Dressing image

Steps:

Cook rice according to package directions. In a small bowl, stir together soy sauce, lemon juice, sesame oil, and red-pepper flakes (optional). To serve, divide rice among 4 plates or bowls and top each with 1 quartered egg. Drizzle with soy dressing and sprinkle with scallions.

Nutrition Facts : Calories 344 g, Fat 6 g, Fiber 1 g, Protein 12 g

Ingredients

1 1/2 cups long-grain white rice
2 tablespoons soy sauce
2 teaspoons fresh lemon juice
1/2 teaspoon toasted sesame oil
1/4 teaspoon red-pepper flakes (optional)
4 medium-cooked eggs, quartered
2 scallions (light-green parts only), thinly sliced

SOY EGGS (SHOYU TAMAGO)

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Provided by Epicure Amber

Categories Appetizers and Snacks

Time P1DT20m

Yield 10

Number Of Ingredients 11

Soy Eggs (Shoyu Tamago) image

Steps:

Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g

Ingredients

10 medium eggs
1 teaspoon white vinegar
½ cup reduced-sodium soy sauce
¼ cup prepared ponzu sauce
¼ cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
½ teaspoon light brown sugar
½ teaspoon sesame oil
½ teaspoon togarashi (Japanese red pepper condiment)
½ teaspoon grated fresh ginger

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Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.

Eggs With Rice And Soy Dressing Recipes

GYERAN BAP (EGG RICE)

EGGS WITH RICE AND SOY DRESSING

In the time it takes to make rice, you can have this simple-yet-delicious Eggs with Rice and Soy Dressing that's an ideal breakfast or light lunch.

SOY EGGS (SHOYU TAMAGO)

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