KoreanMedium · Hot
Sesame Scallion Brown Rice Bowl with Crispy Egg
A satisfying weeknight bowl of nutty brown rice tossed in a savory sesame-scallion sauce, crowned with a crispy-edged fried egg and garnished with toasted sesame seeds.
Prep
10 min
Cook
25 min
Rest
5 min
Total
40 min
Method
Cook the Brown Rice
1
Rinse brown rice under cold water until water runs clear. Drain well.
2
Combine rinsed rice, water, and salt in a medium pot. Bring to a boil over high heat.
3
Reduce heat to low, cover tightly, and simmer for 40-45 minutes until water is absorbed and rice is tender.
4
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
Make the Sesame Scallion Sauce
5
Mince garlic cloves and grate ginger using a microplane.
6
Slice scallion stalks thinly on a bias, separating white and green parts.
7
In a small bowl, whisk together sesame oil, soy sauce, minced garlic, and grated ginger until well combined.
8
Add the sliced scallion greens to the sauce and stir to incorporate.
Fry the Crispy Eggs
9
Heat sunflower oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering.
10
Crack eggs one at a time into a small bowl, then slide into the hot oil.
11
Cook undisturbed for 2-3 minutes until edges are lacy and golden crispy, but yolk remains runny.
12
Flip briefly for 30 seconds if you prefer the top set, or leave sunny-side up. Transfer to a plate.
Assemble the Bowls
13
Divide cooked brown rice evenly among 4 bowls.
14
Drizzle sesame scallion sauce over each bowl of rice, reserving some for drizzling at the table.
15
Toss rice gently with tongs to coat in sauce.
16
Place one crispy egg on top of each bowl.
17
Garnish with toasted sesame seeds and sliced scallion. Serve immediately with extra sauce on the side.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
730
per serving
Calorie-dense · 730 kcalLow sugar · 2g
Protein
18g
Carbs
98g
Fat
30g
Sat. fat
5g
Fiber
5g
Sugar
2g
Sodium
401mg
Gluten FreeDairy FreeHeart HealthyAnti InflammatoryHigh FiberBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.5m³
Land
24Pt
Runoff
0.08g P
Brown Rice drives 58% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
2
Sour
1
Bitter
1
Spicy
Textures
CrispyTenderChewySilky
Aromas
SesameGarlickyGingeryHerbalNutty
Kitchen Equipment
Primary Tool
Frying PanFrying PanStock PotWokRice CookerChef KnifeCutting BoardTongsMicroplaneSmall BowlPlastic WrapPaper Towels
Counter FootprintMedium
Safety & Storage
Allergen Warning
Sesame can cause severe anaphylactic reactions in sensitive individuals. Use extreme caution and ensure no cross-contact with sesame-free dishes or utensils.
High Risk Population
This dish contains undercooked eggs (runny yolk). Young children, elderly, pregnant individuals, and immunocompromised persons should consume only fully cooked eggs to avoid Salmonella risk.
Cooking Temperature
Heat sunflower oil until shimmering before adding eggs. Oil should reach adequate temperature to achieve crispy edges without excessive smoking or burning.
Handling
Crack eggs into a separate bowl before adding to hot oil to control temperature and prevent shell fragments. Never add eggs directly from shell to hot oil.
Equipment Safety
Use a splatter guard when frying eggs to prevent hot oil burns. Have a fire-resistant lid nearby when working with hot oil.
Cross Contamination
Keep raw egg shells and shells away from ready-to-eat ingredients. Clean and sanitize all utensils and surfaces that contact raw eggs before using for other ingredients.
Storage
Cool cooked rice to room temperature within 2 hours. Store sesame sauce separately in a sealed container. Refrigerate all leftovers at 40°F or below within 2 hours of cooking.
Shelf Life
Consume leftover rice within 3-4 days. Reheat rice to 165°F throughout before serving. Sesame sauce may separate in refrigeration; stir well before use.
Pro Tips
Technique
When frying your eggs, resist the urge to move them—let the oil shimmer to that perfect point where the edges turn lacy and golden while the yolk stays glossy and runny. A perfectly crispy-edged egg is worth thirty extra seconds of patience.
Substitution
If you have doenjang in your fridge, whisk a teaspoon into the sesame sauce for that fermented depth that makes Korean cooking sing—it transforms this simple bowl into something my grandmother would recognize.
From the chef
Growing up in my mother's kitchen, we always said a bowl is only as strong as its foundation. This sesame-scallion rice bowl carries that philosophy in every grain—nutty brown rice dressed in a quick sauce that works like a one-bowl banchan system. The crispy egg on top? That's my weeknight shortcut to richness without the work, the kind of dish that makes you forget takeout exists.
TagsWeeknight DinnerQuickSesameEggRice BowlAsian Cuisine
AllergensEggsSesameSoy
Source: generated · June 10, 2026