Rice dishes · Korean home cooking

Soft egg and shrimp rice bowl

Name: Soft egg and shrimp rice bowl
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Raw peeled deveined shrimp; Cooked short-grain rice; Eggs; Onion; Regular soy sauce; Water; Sugar; Neutral cooking oil; Spring onion

A gentle rice bowl topped with shrimp, onion and soft but fully cooked egg in a light soy sauce. It is assembled over cooked rice rather than fried together.

20 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Raw peeled deveined shrimp½ of a 300 g packOriginal quantity: 150 g
Substitute available
If Raw peeled deveined shrimp is unavailable

Use instead
Fully cooked peeled shrimp

Substitute quantity
½ of a 300 g packReference quantity: 150 g

Add after the onion is tender and heat fully before adding the eggs. Do not keep cooking for the full raw-shrimp time or they will become rubbery.
Cooked short-grain rice2 small bowlsOriginal quantity: 300 g
Substitute available
If Cooked short-grain rice is unavailable

Use instead
Cooked long-grain rice

Substitute quantity
2 small bowlsReference quantity: 300 g

Use plain cooked rice, not dry grains. Warm separately before adding the topping; the grains may remain more separate.
Eggs3 large eggs
Essential
Beat just before cooking. Cook the whites and yolks fully; this home version does not use raw or runny eggs.
Onion½ medium onionOriginal quantity: 80 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Regular soy sauce1 level eating spoonOriginal quantity: 15 ml
Substitute available
If Regular soy sauce is unavailable

Use instead
Reduced-sodium soy sauce

Substitute quantity
1 level eating spoonReference quantity: 15 ml

Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.
Water½ paper cupOriginal quantity: 90 ml
Essential
Use in the light sauce, not as water for cooking raw rice.
Sugar1 small teaspoonOriginal quantity: 4 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Neutral cooking oil1 small teaspoonOriginal quantity: 5 ml
Essential
Use to soften the onion before adding sauce.
Spring onion1 stalk
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

If frozen, thaw the shrimp safely in the refrigerator. Peel and devein if needed, rinse briefly and pat dry. Slice the onion thinly, chop the spring onion and warm the already cooked rice separately.
Step 1
Step 2

Beat the eggs in a clean bowl. In a separate cup, mix soy sauce, sugar if using and half a paper cup of water. Keep raw shrimp utensils separate from cooked food.
Step 2
Step 3

Warm the oil in a wide pan over medium heat. Add the onion and stir for 3 minutes until softened. Pour in the soy-water mixture and bring to a gentle simmer.
Step 3
Step 4

Add the raw shrimp in a single layer and simmer for 2–3 minutes, turning once, until opaque throughout and at least 63°C inside. Larger shrimp may need longer. If using cooked shrimp, heat them through instead of following the full raw cooking time.
Step 4
Step 5

Pour the beaten eggs evenly over the simmering shrimp and onion. Keep the heat low, cover and cook for 2–3 minutes until the whites and yolks are completely set, with no liquid egg left. Do not stir into tiny dry crumbs.
Step 5
Step 6

Divide the warm rice between two bowls. Use a wide spoon to slide the cooked shrimp, soft fully set egg and a little sauce over the rice. Top with chopped spring onion if using and serve immediately.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Use already cooked rice and fully set eggs. Shrimp contains shellfish, and soy sauce may contain wheat. This bowl is different from shrimp fried rice: rice stays separate until the topping is finished. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Divide the warm rice between two bowls. Use a wide spoon to slide the cooked shrimp, soft fully set egg and a little sauce over the rice. Top with chopped spring onion if using and serve immediately.