Soy Sauce Egg Rice

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 Soy Sauce Egg Rice



Have you ever tried Soy Sauce Egg Rice? It’s one of those cozy, no-fuss Korean comfort foods—warm rice tossed with fluffy scrambled eggs and savory soy sauce. In Korea, a lot of kids grow up on this dish because it’s quick, tasty, and made from ingredients you usually already have. It’s the kind of meal moms whip up for breakfast, after school, or anytime everyone’s hungry and in a hurry.

Ready to make it? Here’s the simple recipe.


<Ingredients (6 servings)> 

Serving note: I originally made this recipe for a church potluck. If you’re cooking for 2–3 people, cut the ingredient amounts in half.



4 bowls cooked rice (preferably day-old, if you have it)

6 eggs

2 cups chopped green onion

2 cups chopped mushrooms

2 tablespoons soy sauce (plus more to taste)

2 tablespoons oyster sauce (or teriyaki sauce)

1 tablespoon butter


<How to cook>

1.     Heat a frying pan over medium heat and add a little cooking oil.

2.     Add the chopped green onions and sauté for a few seconds until fragrant.

3.     Toss in the chopped mushrooms and stir-fry for 10–20 seconds.


4.     Crack the eggs into a bowl and beat until the whites and yolks are fully combined.

5.     Pour the eggs into the pan and scramble them gently until they’re just set (soft and fluffy is perfect).





6.     Add the rice and mix everything together, breaking up any clumps as you go.



7.     Drizzle in soy sauce and oyster sauce, then stir until the rice is evenly coated.


8.     Taste and adjust—add a little more soy sauce if it’s too bland.

9.     Turn off the heat and stir in the butter for a glossy, rich finish. Serve hot!







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