Baek Jong-won's Super Simple Ham and Egg Rice

Name: Baek Jong-won's Super Simple Ham and Egg Rice
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: canned ham (white ham or luncheon meat) to taste; eggs 1~2; rice 1 bowl; nuochu (nuodyou) to taste; vegetable oil generously; a pinch of seasoning salt

Pan-fried canned ham and fried eggs layered over rice, finished with nuochu (nuodyou) for a Hong Kong-style exotic flavor in a simple one-bowl meal

10 min Difficulty Very easy Rice bowls

Main ingredients

hameggnuochu

Ingredients needed 1 servings

canned ham (white ham or luncheon meat) to taste
eggs 1~2
rice 1 bowl
nuochu (nuodyou) to taste

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vegetable oil generously

a pinch of seasoning salt

Recipe

Slice the canned ham to your preferred thickness based on availability and budget. (If using less ham, cut into small cubes.)
After handling raw eggs, always wash your hands thoroughly for hygiene and food safety.
Pre-portion rice into a serving bowl so it’s ready to assemble immediately after cooking.
Heat a pan, add generous vegetable oil, then place the sliced ham in and pan-fry until golden brown.
Transfer the cooked ham onto the prepared rice, arranging it neatly.
Pour the eggs into the same pan used for the ham and fry until the edges become crisp and slightly puffed. (For the diced ham version, add the eggs right after the ham turns golden, gently stirring until the mixture is just set and no runny texture remains.)
Place the fried egg mixture on top of the rice and ham, then drizzle nuochu (nuodyou) around to taste, enhancing both flavor and color.
Taste and adjust seasoning; if too bland, sprinkle a little seasoning salt to suit your preference.

Slice ham to your desired size and pre-portion rice into a bowl.
Pan-fry ham in generous oil until golden, then make the fried egg.
Top the rice with the cooked ingredients, then finish with nuochu (nuodyou) and seasoning salt.

Cooking tips

Nuochu (nuodyou) is nearly unsalted and delivers a unique aroma similar to hoisin sauce, along with a deep, rich color—making it essential for authentic Hong Kong flavor.
To prevent foodborne illness, always wash your hands thoroughly after touching eggshells.
When using limited ham pieces, chop them finely and stir-fry them with the eggs in oil—this allows the ham fat to blend seamlessly with the eggs, boosting overall flavor.
Since nuochu (nuodyou) isn’t very salty, adjust the final taste with regular salt (seasoning salt) if needed to match your personal preference.

Recommended for

Those who want to enjoy the exotic taste of Hong Kong-style egg rice at home with minimal effort.
Home cooks looking to quickly create a satisfying one-bowl meal using only leftover canned ham and eggs.
Food lovers wanting to elevate ordinary egg rice into something unique and special by using nuochu (nuodyou).

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