Cozy, comfort food screams January, but sometimes you want to dig into some lighter fare.
These easy Korean-Style Rice Bowls are like a composed salad. Arrange the different vegetables around some steamed rice and top off with an olive oil braised egg. Sriracha, green onion and a sprinkling of sesame seeds pulls the dish together.
Note my funky blue cabbage. I didn’t have cabbage on hand, but I did have a bag of coleslaw. A little chemical reaction gave the red cabbage the blue hue. I like it!
Korean-Style Rice Bowl
2 cups jasmine rice, rinsed
2 cups snow peas, thinly sliced lengthwise
3 medium carrots, shredded
1/4 pound cabbage, thinly sliced
1/4 cup vegetable oil
2 green onions, thinly sliced
Sriracha, soy sauce and toasted sesame seeds, for garnish
1. In a saucepan, bring the rice, 3 cups water and 1/2 tsp salt to a boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the snow peas and cook until crisp-tender, about 15 seconds. Use a slotted spoon to transfer to a small bowl. Repeat with the carrots and then the cabbage, transferring each to a separate bowl.
3. In a large nonstick skillet, heat the oil over high. Gently crack the eggs, one at a time, into the skillet. Cook, spooning the oil over the eggs, until the whites are just cooked and the edges are crispy, about 2 minutes.
4. Divide the rice among bowls. Top with separate mounds of vegetables, egg and green onions. Garnish each bowl with sriracha, soy sauce and sesame seeds.
Recipe from Rachael Ray
“Easy Company” is easy on the ears. Cardiff based quartet ‘Safari Gold’ will be releasing their self titled album later this month. The other songs run the gamut of sad to boom beat dance ready.
Check out Safari Gold on Facebook where you can learn more info on where to buy the music.