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Korean Beef & Runny Egg Rice Bowl
20 min2 servingsEasy5 / 5
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A revitalized leftover white rice bowl featuring lean, ginger-garlic glazed ground beef and a jammy-yolk fried egg, optimized for maximum protein content.
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Recipe Details
Prep5m
Cook15m
Total20m
Servings: 2
Difficulty: Easy
Rating: 5 / 5
Per serving: 1 bowl
658
Calories
67.1g
Protein
45g
Carbs
23.2g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
High-ProteinKorean-InspiredLeftover-MakeoverDinner
Ingredients
Main
- 500gExtra-lean Ground Beef(95/5 lean)
- 2largeEgg(Room temperature)
- 1 ½cupLeftover White Rice(Reheated)
- 1mediumOnion(Thinly sliced)
Sauce
- 4tbspSoy Sauce(Low sodium preferred)
- 2tspBrown sugar(Packed)
- 2tspSesame oil(Toasted)
- 2cloveGarlic(Minced)
Garnish
- 2stemsScallion(Sliced greens only)
- 1tspSesame seeds(Toasted)
Instructions
Beef and Sauce
- 1 In a hot skillet, brown the ground beef with the thinly sliced onion until the beef is fully cooked and onions are softened.
- 2 Whisk together soy sauce, garlic, brown sugar, and half of the sesame oil in a small bowl.
- 3 Pour the sauce into the skillet with the beef and onions, cooking for 2-3 minutes until the sauce reduces and becomes glossy.
Assembly
- 1 Heat the leftover rice in a microwave or pan until piping hot.
- 2 In a separate small non-stick pan, heat the remaining sesame oil and fry the eggs to your preferred doneness (sunny side up for a runny yolk).
- 3 Divide rice into two bowls, top with the beef mixture, and crown each bowl with a fried egg.
- 4 Optional: garnish with sliced scallions and toasted sesame seeds.
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