Chef Mia

Easy Gyeran Bap – Korean Egg Rice

Gyeran Bap – Korean Egg Rice. Simple steamed white short grain rice with a fried egg over top, seasoned with soy sauce, green onion, sesame seeds, sesame oil and butter. Easy to make and simply delicious. Great for breakfast, lunch or dinner. Ready in just 10 minutes if you already have cooked rice #korean reipes #gyeran bap recipe #korean cooking #asian egg recipes

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10-min. Easy Korean Egg Rice (Gyeran Bap)

  • Author: Chef Mia
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Description

Gyeran Bap Korean Egg Rice. Simple steamed white short grain rice with a fried egg over top, seasoned with soy sauce, green onion, sesame seeds, sesame oil and butter. Easy to make and simply delicious. Great for breakfast, lunch or dinner. Ready in just 10 minutes if you already have cooked rice.

Ingredients

Scale
  • 1 1/2 cups cooked short grain rice (or cooked jasmine rice )
  • 1 egg
  • 1 tbsp unsalted butter
  • 1/2 tsp sesame oil (toasted)
  • 1 tbsp regular soy sauce (or add more/less if desired)
  • 1 tsp sesame seeds (toasted)
  • 1 tbsp green onion (finely chopped)
  • ½ tsp vegetable oil (or any neutral oil)
  • kimchi, canned tuna, roasted seaweed flakes, avocado, sauteed carrots/spinach/zucchini, or more protein

Instructions

  1. Mix hot cooked rice with butter until well combined. Transfer rice to a large bowl. (If you have leftover rice in the fridge, microwave it covered for 2-3 minutes or until hot. Or to make freshly cooked rice, refer to Notes section below for instructions).
  2. Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
  3. Heat vegetable oil in a non-stick pan on medium heat. Fry the egg sunny side up, over-easy or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks while spooning some of the hot oil over the whites to set them faster.
  4. Place the fried egg over top of buttered rice.
  5. Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce and add more if desired.
  6. Break up the egg and mix everything together until well combined. Enjoy hot!

The Best Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl is easy to make and will be ready in less than 30 minutes. Our Teriyaki Chicken is made with our homemade teriyaki sauce and is full of flavor! #chicken #chinese #teriyaki

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Teriyaki Chicken Rice Bowl

  • Author: Chef Mia
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Description

If you love quick, easy, and delicious dinner recipes for your busy week nights, then look no further!! This Teriyaki Chicken Rice Bowl is easy to make and will be ready in less than 30 minutes.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, cubed
  • 1 Tbsp. olive oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp. packed light brown sugar
  • 2 Tbsp. rice vinegar
  • 1/2 tsp. sesame oil (optional)
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 Tbsp. honey
  • 3 tsp. cornstarch
  • sesame seeds and chopped green onions for garnish
  • rice for serving
  • steamed veggies for serving

Instructions

  1. Heat oil in a large skillet on medium high heat.
  2. Add cubed chicken and brown chicken until cooked through and it is no longer pink.
  3. While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
  4. Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
  5. Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion

10-min. Egg Fried Rice

10 minute Easy Egg Fried Rice. Delicious, simple fried rice seasoned with soy sauce and sesame oil with eggs and green onions. This only requires 6 ingredients! Recipe: https://christieathome.com/blog/10-minute-egg-fried-rice/ #asian fried rice #chinese fried rice recipe #egg fried rice recipe easy #egg fried rice recipe easy videos

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10 min. Easy Egg Fried Rice (only 6 ingredients!)

  • Author: Chef Mia
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Description

If you have eggs and leftover rice, this easy 10-minute fried rice recipe is the best go-to meal! Made with only 6 ingredients, this is a great main dish, side dish or meal that is budget friendly! I share tips to make it taste like Chinese takeout.

Ingredients

Scale
  • 2 cups cooked jasmine rice (cold & day-old (or sub with any white long grain rice))
  • 1 green onion (finely chopped)
  • 2.5 tbsp regular soy sauce (or light soy sauce (avoid dark soy sauce))
  • 1/2 tbsp sesame oil
  • 4 large eggs (beaten)
  • 2 tbsp vegetable oil (or any neutral oil)

Instructions

  1. Heat vegetable oil in a large pan or wok. If you are using a wok, allow the oil to smoke and if using a normal pan, skip smoking the oil.
  2. Pour in beaten eggs. Quickly stir-fry the eggs so they take shape.
  3. Once the eggs take shape but are still moist, quickly toss in rice. If rice is clumped together, break apart in pan.
  4. Sweep everything to the side of the pan, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.
  5. Add soy sauce and sesame oil along the edges of the pan. Then toss until grains are colored brown. Remove off heat. Serve hot and enjoy while it's hot!

30-min. Restaurant Style Chicken Fried Rice

This is the best Chinese Chicken Fried Rice recipe! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. This meal is perfect for dinner or lunch and works well as leftovers, if there are any left! Ready in just 30 minutes with cooked rice #best fried rice recipe ever #chinese fried rice recipe #chicken fried rice easy #fried rice #chinese food

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Quick & Easy Chicken Fried Rice

  • Author: Chef Mia
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Description

Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It’s also better-than-takeout!Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

Ingredients

Scale
  • 4 ½ cups cooked jasmine rice (cold day-old (or see Notes below to prepare uncooked rice for this recipe))
  • ½ lb skinless boneless chicken thighs (thinly sliced)
  • 1.5 cups frozen peas and carrots (or frozen vegetable mix (corn, peas, carrots, green beans))
  • 3 large eggs (beaten)
  • 1 small shallot (or 1/4 onion, finely diced)
  • 3 garlic cloves (minced)
  • 4 teaspoon vegetable oil (or any neutral tasting oil)
  • 1 teaspoon regular soy sauce (or light soy sauce)
  • 1 teaspoon Shaoxing Cooking Wine (or dry sherry / dry white wine / chicken broth)
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil (or any neutral tasting oil)
  • 2 tablespoon regular soy sauce (or light soy sauce)
  • ½ tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon chicken bouillon powder ((a.k.a. chicken stock powder))
  • teaspoon white pepper (or black pepper)

Instructions

  1. In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
  2. In a small bowl, combine the sauce ingredients as listed above and set aside.
  3. Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
  4. Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
  5. Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
  6. Add rice and chicken and toss everything together until incorporated.
  7. Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

BEST Grilled Ribs (How to grill ribs)

Grilled Ribs (Ribs On The Grill) – this is going to be your new go-to recipe for grilling the perfect ribs every time! With options to add a marinade, dry rub, and/or bbq sauce, you can really tailor these ribs to your preferences. Perfect for sharing with a crowd at your next backyard BBQ! This recipe is gluten-free and dairy-free friendly.

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Grilled Ribs Recipe (ribs on the grill)

  • Author: Chef Mia
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Description

The most juicy & tender Grilled Ribs (ribs on the grill) that are perfect for a backyard cookout or family gathering!

Ingredients

Scale
  • cup soy sauce
  • ¼ cup extra virgin olive oil (or avocado oil)
  • ¼ cup apple cider vinegar
  • 2 tablespoons garlic (minced)
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon zest
  • pinch kosher salt & ground black pepper
  • 2 racks baby back ribs (about 3–4 pounds each)
  • 2 ½ tablespoons smoked paprika
  • 2 ½ tablespoons lemon pepper
  • 1 ¼ tablespoons kosher salt (more if desired)
  • 1 tablespoon smoked garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup bbq sauce (homemade bbq sauce or store-bought)

Instructions

  1. Make Marinade: Combine Marinade ingredients in a medium bowl. Whisk to combine. Set aside.
  2. Prep Ribs + Marinate: Pat 2 racks baby back ribs dry with clean paper towel. Place ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane (the layer of thin connective tissue) and gently pull to remove. Place in 9×13 pan and pour marinade over top – rub marinade all over ensuring it covers every nook and cranny. Cover and let marinate 30-60 minutes.
  3. Prep Grill: Ensure grill grates are clean and well-greased. Preheat grill temperature to 500.
  4. Make Dry Rub: In a small bowl, combine 2 ½ tablespoons smoked paprika, 2 ½ tablespoons lemon pepper, 1 ¼ tablespoons kosher salt, 1 tablespoon smoked garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper and ½ teaspoon cayenne pepper (if using).
  5. Season Ribs: Remove ribs from the marinade and let the excess marinade drip off. Place on a baking sheet and cover ribs in the dry rub ensuring every nook and cranny is covered.
  6. Grill Ribs: Place both racks of ribs meat-side down over the middle burner. Drop heat down to 300. (I usually turn off the middle burner and leave the outer two on and as low as they can go). Let ribs cook for 30 minutes then flip. Continue cooking until the internal temperature reaches between 190-203 (use a meat thermometer). (190 will be more firm and at 203 the meat will fall off the bone easier).
  7. BBQ Sauce: When ribs are about 5 degrees away from being done, brush the tops with a generous amount of your favorite bbq sauce and close the lid until they are done cooking.
  8. Rest Ribs: Remove from grill and place on a baking sheet. Cover with foil and let sit 30-60 minutes.
  9. Serve: Uncover the foil and serve!

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