Kimchee fried forbidden rice bowl

Page 72 of cook together book

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the sauce: In a small bowl, whisk together the soy sauce, gochujang, and sesame oil. Grate in the ginger and combine. Set aside.

Step 2

2. Make the rice: In a medium pot with a lid, combine the rice with 2 cups (470 ml) water. Bring to a boil, place the lid on the pot, and cook until the water has all been absorbed. The cook time will depend on the type of rice used, so check the package for instructions. Remove from the heat. Leave covered for another 10 minutes.

Step 3

3. In a large skillet over medium heat, heat the olive oil. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.

Step 4

4. Add the mushrooms and increase the heat so they are crisping up slightly in the pan. Make sure the onions and garlic are not burning

Step 5

5. Once these are crisped but tender on the inside, 5 to 7 minutes more, add the sliced bok choy and kimchee and cook until the bok choy has wilted slightly, another 2 minutes. Scrape any browned bits off the bottom of the pan using the liquid from the kimchee and bok choy.

Step 6

6. Add the cooked rice and the sauce and increase the heat slightly to fry it all together for 5 minutes. Add salt and pepper to taste. Remove from the heat.

Step 7

7. Make the eggs: In a nonstick or cast-iron skillet over medium-high heat, heat the sesame oil and gochujang until both are sizzling, Gently mix with the back of a spoon so the gochujang is evenly distributed.

Step 8

8. Crack the eggs into the sauce and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Season with salt.

Step 9

9. Spoon the fried rice into 2 bowls. Top with the fried eggs. Sprinkle the scallioris, sesame seeds, and nori strips over the top.