Easy Korean Fried Rice Recipe with Eggs and Green Onions
Easy Korean Egg Fried Rice – Simple Korean Fried Rice Recipe
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/easy-korean-fried-rice-recipe-with-eggs.html
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What Is Korean Egg Fried Rice?
Korean Egg Fried Rice is a simple home-style rice dish made by stir-frying cooked rice with eggs, green onion, carrot, and seasonings.
This version starts by cooking chopped green onion in cooking oil and butter. This creates a fragrant scallion-flavored oil that becomes the flavor base of the fried rice.
Eggs and carrots are then stir-fried in the same pan before cold cooked rice is added. A small amount of oyster sauce and seasoned salt provides savory flavor without making the rice overly salty.
It is especially useful when you have leftover rice in the refrigerator and want to turn it into a quick and satisfying meal.
Why You'll Love This Recipe?
This fried rice uses only a few everyday ingredients and can be prepared quickly in one pan.
The combination of butter and green onion gives the rice a rich aroma, while eggs add protein and a soft texture. Carrot adds a little sweetness and color.
It is also an easy recipe to adapt when cooking outside Korea because most of the ingredients are readily available in ordinary supermarkets.
Ingredients
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Cooked rice — 2 bowls (about 400 g)
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Eggs — 3
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Green onion — 100 g
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Carrot — 100 g
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Cooking oil — 3 tsp
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Butter — 10 g
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Oyster sauce — 1 tsp
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Seasoning salt — 1/2 tsp
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Sesame seeds — 1 tsp
How to Make Korean Egg Fried Rice
Step 1. Prepare the Vegetables
Finely chop the green onion and dice the carrot into small pieces.
Preparing the vegetables before heating the pan makes the stir-frying process easier and helps everything cook evenly.
Step 2. Make Scallion Oil
Heat 3 tsp cooking oil and 10 g butter in a frying pan over medium heat.
Add the chopped green onion and stir-fry until fragrant.
Cooking the green onion directly in the oil and butter creates a flavorful base for the fried rice.
Step 3. Stir-Fry the Eggs
When the green onions begin to turn golden, add 3 eggs and scramble gently.
Add the diced carrot and 1/2 tsp seasoning salt, then stir-fry for about 1 minute.
Step 4. Add Rice and Oyster Sauce
Add 2 bowls (about 400 g) of cooked rice and 1 tsp oyster sauce.
Break up any clumps of rice with your spatula and mix everything thoroughly.
Step 5. Stir-Fry and Combine
Continue stir-frying until the rice, eggs, and vegetables are evenly combined and heated through.
Try to keep the rice moving in the pan so that it fries rather than simply steaming.
Step 6. Finish and Serve
Transfer the fried rice to a serving plate.
Sprinkle 1 tsp sesame seeds over the top and serve warm.
Ingredient Substitutions
Green onion → Scallions or spring onions
These are the closest substitutes and provide a similar flavor.
Carrot → Finely chopped bell pepper or frozen diced carrot
Carrot provides sweetness and color, but other mild vegetables can also work.
Butter → Extra cooking oil
Butter gives this recipe extra richness, but you can use additional cooking oil if necessary.
Oyster sauce → Vegetarian oyster sauce
A vegetarian mushroom-based oyster sauce is a practical alternative.
If neither is available, a small amount of soy sauce with a pinch of sugar can be used, although the flavor will be different.
Seasoning salt → Salt with a small amount of garlic or onion powder
Start with a small quantity and adjust after tasting.
Sesame seeds → Toasted sesame seeds or omit
Toasted sesame seeds provide more nutty aroma, but they are not essential.
Shopping Tips in North & South America
Most ingredients for this Korean fried rice can be found in regular supermarkets.
For the rice, cold leftover white rice works especially well. Refrigerated rice is firmer and separates more easily during stir-frying.
Green onions may also be labeled scallions or spring onions depending on the country or supermarket.
Oyster sauce is commonly available in the Asian-food section of larger supermarkets and in Korean, Chinese, or other Asian grocery stores.
Any neutral cooking oil can be used. Vegetable, canola, or another mild-flavored cooking oil works well because it does not overpower the other ingredients.
For sesame seeds, toasted sesame seeds provide the strongest nutty aroma.
Storage and Reheating
Korean fried rice is best served immediately after cooking.
If you have leftovers, allow the rice to cool and refrigerate it promptly in a covered container.
When reheating, heat the fried rice thoroughly in a frying pan or microwave until it is hot throughout.
Because cooked rice requires careful storage, avoid leaving it at room temperature for extended periods.
FAQ
Can I use freshly cooked rice?
Yes, but refrigerated leftover rice generally produces a better fried-rice texture because the grains are firmer and less sticky.
What kind of rice works best?
Korean medium-grain rice works well, but jasmine rice or other cooked white rice can also be used as long as it is not overly wet.
Why use both cooking oil and butter?
Cooking oil helps with stir-frying, while butter adds richness and aroma. Together they create the flavor base for this particular recipe.
Can I skip the oyster sauce?
Yes. The flavor will change, but you can season the fried rice with a small amount of soy sauce instead.
Can I add other vegetables?
Yes. Peas, corn, or finely chopped bell pepper can be added. The original recipe, however, uses green onion and carrot.
How do I keep fried rice from becoming soggy?
Use cold rice when possible, break up rice clumps before or during cooking, avoid overcrowding the pan, and keep the ingredients moving while stir-frying.
Can I make it without butter?
Yes. Replace the butter with additional cooking oil, although the finished fried rice will have a different flavor.
What can I serve with Korean fried rice?
It works well as a simple meal by itself or with kimchi, pickled vegetables, Korean soups, or other light Korean side dishes.
Cooking Tips for Better Korean Fried Rice
Use cold rice when possible. Refrigerated rice contains less surface moisture and separates more easily in the pan.
Make the scallion oil first. Don't rush this step. Cooking the green onion in oil and butter creates much of the aroma in this simple recipe.
Break up the rice. Separate large clumps as you stir-fry so the seasoning can spread evenly.
Don't add too much sauce. This recipe uses only 1 tsp oyster sauce for 2 bowls of rice. Adding a large amount of liquid seasoning can make fried rice wet and heavy.
Taste before adding more salt. Both seasoned salt and oyster sauce contain salt, so additional seasoning may not be necessary.
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