California-Style Bibimbap |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It's fast, easy, and doesn't require a trip to a specialty store. It's a great midweek meal since I usually already have the ingredients in the house, ” says Stone. Ingredients:
1 cup jasmine rice |
2 tablespoons grapeseed or vegetable oil |
1 bunch (14 oz.) kale or spinach, trimmed |
1 bell pepper (any color), seeded and cut into cubes |
1 garlic clove, minced |
1/2 teaspoon kosher salt |
1 avocado, sliced |
4 large eggs |
2 tablespoons toasted sesame oil |
2 tablespoons reduced-sodium soy sauce |
sriracha chili sauce or shichimi togarashi* (japanese red chile seasoning) |
Directions:
1. Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
2. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
3. Divide rice among 4 bowls and top with vegetable mixture and avocado.
4. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.
5. *Find at Asian markets or online.
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