- prep time30 min
- total time 45 min
- serves 4
This dish is all about assembly. This is one version, but feel free to substitute or add in any vegetables that you prefer. Courtesy of Kristen Eppich.
1 cup (250 mL) sushi or Calrose rice
3 Tbsp (30 mL) vegetable oil
1 Tbsp (15 mL) garlic, chopped
8 large shiitake mushrooms, stems discarded, sliced
1 cup (250 mL) carrots, thinly sliced
6 cup (1.5 L) spinach
2 tsp (10 mL) roasted black and white sesame seeds
4 large eggs
1 cup (250 mL) bean sprouts
½ cup (125 mL) kimchi, chopped
1 Tbsp (15 mL) sesame oil
2 Tbsp (30 mL) dark soy sauce
1. Bring 2 cups salted water to a boil in a medium pot. Add rice and return to a boil. Cover and reduce heat to low. Cook for 15 minutes or until the water has been absorbed and the rice is tender. Remove from heat. Fluff with a fork and let sit for 5 minutes. Spread onto a plate to cool.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and mushrooms and cook until just tender, 2 to 3 minutes. Remove mushrooms to a plate. Return pan to heat and add carrots. Cook, stirring until tender-crisp, 3 to 4 minutes. Remove to a plate. Return pan to heat and add spinach. Cook, stirring until spinach is wilted, about 2 minutes. Spoon onto a plate and reserve.
3. Increase heat to high and add remaining 1 tablespoon of oil to the pan. Add rice, pressing down into a large patty. Let cook, untouched for 4 to 5 minutes or until the bottom of the rice is crisp and golden. Fold over and repeat. Divide rice between four bowls. Sprinkle with sesame seeds.
4. Return pan to burner over medium heat. Add 1 tablespoon oil. Crack four eggs into the pan and cook until whites are firm and are runny, 2 to 3 minutes. Remove from heat. Divide mushrooms, carrots, spinach, sprouts and kimchi between bowls. Top with an egg. Drizzle with sesame oil and soy.