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Vegetarian, East Asian

Korean bean sprout rice with fried egg

Korean bean sprout rice is steamed rice cooked with crunchy bean sprouts, served with a seasoned soy sauce and a fried egg. It serves 4, takes 35 minutes, stays easy to make, and costs about €1.50 per person. The key to success is keeping the lid on the whole time it cooks.

Tonight, steamed rice with crunchy bean sprouts, served with a scallion soy sauce and a fried egg.

Korean bean sprout rice with fried egg
Total time
35 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

This dish rests on a simple contrast, soft rice soaks up the juices from the bean sprouts while the sprouts themselves stay crunchy. The scallion, garlic, and chili soy sauce wakes everything up without covering the flavors, and the fried egg on top adds a runny yolk that ties it all together at the last minute.

It's a weeknight recipe that needs few steps but a bit of patience at the stove. Kids tend to like it thanks to the rice and egg, and it works just as well as a quick dinner as it does as an introduction to Korean cooking.

The ingredients

4 people

Pantry

  • Short grain or sushi rice 300 g
  • Soy sauceoften in the pantry 4 tbsp
  • Korean chili flakes or mild chili powder 1 tsp
  • Sesame oiloften in the pantry 2 tbsp
  • Sesame seeds 1 tbsp
  • Neutral oiloften in the pantry 1 tbsp

Fruits and vegetables

  • Bean sprouts 400 g
  • Scallions 3
  • Garlic 1 cloves

Dairy

  • Eggs 4

Allergens Eggs, Soy, Gluten, Sesame

The step by step recipe

  1. Rinse the rice several times in cold water, then let it drain for 10 minutes. 10 min

    Well drained rice cooks more evenly.

  2. Mix the soy sauce, minced scallions, chopped garlic, chili, sesame oil, and sesame seeds. 3 min

    Let the sauce sit, the flavors come together.

  3. Put the rice in a pot with 350ml of water, place the bean sprouts on top, and bring to a boil.

    Rinse the bean sprouts and pick them over, some turn dark.

  4. Cover, lower the heat, let it cook, then let it rest off the heat for 10 minutes. 15 min

    Keep the lid on during the resting time.

  5. Fry the eggs in the oil. Mix the rice and bean sprouts together, serve with an egg and the sauce. 4 min

    A runny yolk ties the rice and sauce together.

Our tips to get it right

  • Pick bean sprouts that are fresh and crisp, they should smell clean and feel firm, not limp.
  • Mix the sauce before you start the rice, it has time to develop flavor while everything cooks.
  • If your pot tends to stick, lower the heat a bit more as soon as it comes to a boil.

The variations

  • Swap the bean sprouts for thick mung bean sprouts if you can't find the thinner kind, the result stays very close.
  • For an egg free version, top the rice with a few slices of avocado or grilled tofu instead.
  • For kids, serve the sauce on the side so everyone can control how much chili they add.

What to serve it with

  • A bowl of miso soup
  • Korean pickled vegetables
  • Plain green tea

Storage

The rice and sprouts keep for 2 days in the fridge in a sealed container. Reheat in a pan or microwave with a splash of water so the rice doesn't dry out. Cook the fried egg fresh each time, it doesn't freeze and doesn't reheat well.

Questions about this dish

Can you use a different type of rice?

Short grain or sushi rice gives the soft texture this dish needs, but long grain rice works too. Use slightly less water with long grain to avoid overly sticky rice.

Do the bean sprouts need to be blanched first?

No, they cook directly from steam sitting on top of the rice. Just rinse them and pick out any that have turned dark.

Can you make the sauce ahead of time?

Yes, the scallion soy sauce keeps for a day in the fridge in a sealed jar. It actually tastes better after resting a few hours.

Why shouldn't you lift the lid while it cooks?

The rice and bean sprouts cook from the steam trapped inside the pot. Lifting the lid lets that steam escape and leaves you with undercooked rice.

How long does it take to make a Korean bean sprout rice with a fried egg?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Korean bean sprout rice with a fried egg?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Korean bean sprout rice with a fried egg cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten, sesame. Always check the labels of the products you buy.

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