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Recipe Card
Crispy Rice
ingredients
- 3 cups day-old US-grown Jasmine Rice
- 2 scallions, finely chopped, white and green parts of the scallion separated
- 1 large clove garlic, minced
- vegetable oil, to coat the pan
- 1 teaspoon toasted sesame oil
- 1 tablespoon low sodium soy sauce
- cooked steak of choice, sliced
Quick Cucumber Salad
ingredients
- 1/2 English cucumber, thinly sliced
- 1/4 shallot, thinly sliced
- 1 teaspoon sugar
- pinch of Kosher salt
- 1/4 cup rice wine vinegar
Gochujang Mayo
ingredients
- 1/4 cup kewpie mayo
- 1 heaping tablespoon gochujang paste, more or less to taste
- pinch of sugar, to taste
- sesame oil, for drizzling
Method
Step 1
In a nonstick pan set over medium heat, add in vegetable oil.
Step 2
Next, add in the scallion whites and minced garlic, sauté until fragrant for 3 minutes.
Step 3
Place day-old rice on top, drizzle in toasted sesame oil and soy sauce. Toss to combine and press down on the rice to help crisp.
Step 4
Place a lid on top and Allow to the rice to cook undisturbed for 6-8 or until the bottom is nice and crispy making sure to rotate the pan as it cooks to evenly toast.
Step 5
When done, transfer crispy rice to plate.
Step 6
Wipe the pan clean. Crack in 3-4 eggs and fry on medium heat until the whites are set and the yolks are still runny
Step 7
Place fried eggs on top of rice along with sliced steak (OR a different protein of choice! Cooked tofu or a simple rotisserie chicken would be fabulous as well).
Step 8
In a small bowl, combine cucumbers and shallot along with sugar, salt and rice wine vinegar. Stir to combine and allow to sit at room temp for about 30min. Drain. Place cucumbers on top of crispy rice bowl.
Step 9
To finish, make your gochujang mayo. Combine all ingredients in a bowl and mix. Season to taste. drizzle over crispy rice.