Korean " Oma" Fried Rice With Egg Topping

"This is the rice my mom would make with leftovers. You can have any type of meat and vegetables you want inside but the special touch is the egg that is draped over the rice and specially seasoned. The measurements are all approximate. Back in the day we would use reserved bacon fat instead of or along with the sesame seed oil because it would add a lot of flavor but this option of course is not very healthy."
photo by WiGal photo by WiGal
photo by WiGal
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
Ready In:


  • Basic Ingredients

  • 4 cups white rice, prepared and cooked
  • 1 tablespoon vegetable oil
  • 2 -3 tablespoons soy sauce (if dark use only 2)
  • 3 stalks green onions, trim roots & mince (reserve about 1/2 tsp for egg topping)
  • Add any of the following to your liking (the recipe assumes all leftovers and vegetables are cooked)

  • 12 cup bean sprouts
  • 10 mushrooms, chopped
  • Any type of leftover cooked meat cut small such as

  • cooked pork or cooked chicken
  • Any type of leftover cooked Vegetable cut small such as

  • potatoes, pieces or peas
  • cabbage kimchi, if you like too
  • For Egg Topping

  • 2 eggs, beaten
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame seed oil
  • 12 teaspoon green onion, you reserved
  • 1 pinch salt
  • 1 pinch pepper
  • Optional

  • bits of roasted kombu seaweed (or any type of laver)
  • red pepper flakes


  • Rice:

  • In pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose. Cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
  • Add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat. Mound it on a plate and place to the side.
  • Egg Topping:

  • Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.
  • On low heat slowly put beaten eggs in pan. Cook like you would an omelet without folding (nice and happy, flat eggy) Make sure it is thoroughly cooked.
  • When egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil. Sesame oil has more healthy benefits when it's not cooked.
  • Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.
  • Salt and pepper to taste and eat up while hot!
  • My dad and brother would of course cover this all with ketchup if it didn't have the kimchee while my mom would use her hot pepper paste. I just liked mine plain.
  • =P.
  • You can use the egg topping method for the entire plate of rice or make individual egg toppings for each person.

Questions & Replies

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  1. evilpepsi555
    The leftovers vary but the dish is always delicious. Thank you for sharing this recipe ?
  2. Sarah.Gasey
    Haha my oma(korean for mom) used to make this with whatever leftover bulgogi(Korean marinated beef) we had.. I love it. Its one of my favorites.
  3. WiGal
    A delicious easy option for leftover meat, rice, and veggies! Just the right amount of sesame oil, too. Thank you myhaiku for sharing.
  4. flamingobob21
    I love oma rice. I work at a Korean restaurant in Seattle and my boss make this for me at least once a week but i could eat it every day
  5. ElaineAnn
    I cut the recipe in half (except for the egg topping). I used leftovers from Recipe #367839, Recipe #368734, and Recipe #231540, chopped fine. I loved the egg topping with the sesame and green onion toppings. I'll definitely be making this again. with the variety of add-ins this will never get tiresome! Made for Unrated Asian Recipe Tag.



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