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Korean-style Rice Bowl

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • FAST

Satisfyingly spicy, Grace Parisi's Korean-inspired dish is a great use for leftover rice.

  1. 2 cups sushi rice
  2. 2 cups water
  3. Salt
  4. 3 tablespoons vegetable oil
  5. 2 scallions, julienned
  6. 1 large carrot, julienned
  7. 4 ounces ham, finely diced
  8. 2 tablespoons coarsely chopped kimchi
  9. 2 tablespoons kochujang (Korean chili-soy-bean paste) or other Asian chili paste
  10. 4 large eggs
  11. Toasted sesame seeds and torn sheets of nori, for serving
  1. In a large saucepan, cover the rice with the water, add a pinch of salt and bring to a boil. Cover and cook over very low heat until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  2. Meanwhile, in a large skillet, heat 1 tablespoon of the vegetable oil. Add the scallions, carrot and ham and stir-fry over high heat until the vegetables are softened, about 4 minutes. Stir in the kimchi and cook for 1 minute.
  3. Transfer the vegetables and ham to a large bowl. Stir in the rice, kimchi and chili paste. Cover and keep warm.
  4. Heat the remaining 2 tablespoons of vegetable oil in the skillet. Crack the eggs into the skillet and cook over moderately high heat until the edges are just set, about 2 minutes. Flip the eggs and cook until the whites are set and the yolks are still runny, about 1 minute. Spoon the rice mixture into bowls and top with the eggs. Garnish with the sesame seeds and nori and serve.