Korean Steamed Eggs
20 min
Silky, custardy eggs with a light and airy texture — totally different from regular scrambled eggs and ready in under 20 minutes.
asianeggquick
Better than takeout — this is the fried rice that'll make you never order out again. The secret sauce makes all the difference.
Instructions
- 1
Whisk together soy sauce, oyster sauce, and sesame oil in a small bowl — this is your flavor base.
- 2
Heat 1 tbsp oil in a large skillet or wok over high heat. Scramble the eggs until just set, then remove and set aside.
- 3
Add remaining oil to the same pan. Toss in the rice, breaking up any clumps with your spoon, and stir-fry for 2-3 minutes until heated through.
- 4
Push rice to one side of the pan. Add garlic and whites of spring onions to the empty space, stir-fry for 30 seconds until fragrant.
- 5
Mix everything together, then pour in your sauce mixture. Toss for 1-2 minutes until the rice is evenly coated and heated through.
- 6
Fold in the scrambled eggs and green parts of spring onions. Give it one final toss and serve immediately.
Per average serving
501
Calories
kcal
16.9
Protein
g
60.7
Carbs
g
21.5
Fat
g
3.4g
Fiber
4g
Sugar
955mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
501
Calories
kcal
16.9
Protein
g
60.7
Carbs
g
21.5
Fat
g
3.4g
Fiber
4g
Sugar
955mg
Sodium
Tips from the kitchen
- Use rice that's been chilled overnight if you can. Warm fresh rice turns mushy and clumps up when it hits the hot pan. Day-old rice from the fridge fries up with separate grains.
- Keep the heat high the whole time. The pan should sound busy. Fried rice goes soggy if the heat drops, so don't crowd the pan and don't walk away from it.
- Separate the spring onion whites from the greens before you start. The whites go in with the garlic to cook, the greens go in right at the end so they stay bright and a little crisp.
- Mix the sauce in its bowl before the pan gets going. Once you're stir-frying everything moves fast, and you don't want to be measuring oyster sauce with rice burning behind you.
- Scramble the eggs until just set, then get them out of the pan. They keep cooking off the heat, so pulling them slightly soft means they won't turn rubbery when you fold them back in at the end.
Ways to vary it
- Toss in a cup of frozen peas and diced carrots when you add the rice if you want some vegetables in there. They thaw and warm through in the same couple of minutes.
- Leftover cooked chicken or shrimp works well stirred in with the rice. Add it cold and let it heat back up as the rice fries.
- For a bit of heat, a spoonful of chili crisp or a squeeze of sriracha over the top before serving does the job without changing the base.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. Reheat in a hot pan with a tiny splash of oil rather than the microwave, which steams it soft. Freezing works but the egg gets a bit spongy, so eat it fresh if you can.
What to serve with it
Good on its own, but a plate of garlicky stir-fried greens or some dumplings on the side rounds out the meal. A little chili oil to dip into never hurts.
UC
By Untrained ChefPublished 10 February 2026 · Updated 11 July 2026
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