Saturday, October 1, 2011

Korean Rice Bowl

This was a pretty easy, quick dinner the other night.  Sweet Pea and I really enjoyed it so I'll probably make it for lunch again sometime when Bob isn't home or for dinner one night when he's not going to be home.

Korean Rice Bowl, 4 servings
from Family Circle

1 1/2 c sushi rice
1/4 c rice vinegar
3 Tbsp low-sodium soy sauce
1 Tbsp peeled, minced fresh ginger
2 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp chili-garlic sauce (such as Sriracha)
1 zucchini, cut into matchsticks
2 c shiitake mushroom caps, thinly sliced
1 c shredded carrot
1 lb ground beef
4 large eggs (optional)

Prepare rice: combine 2 cups of water and rice in a medium, lidded saucepan.  Bring to a soft boil.  Cover and simmer over medium-low heat, 20 minutes.  Remove from heat and let stand 10 minutes.

Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and chili-garlic sauce.  Set aside.

Coat a large nonstick skillet with cooking spray.  Add vegetables and 3 Tbsp water.  Cook over medium-high heat for 4 minutes or until just softened.  Remove to a bowl and keep warm.

Crumble beef into same skillet.  Cook 5 minutes, breaking apart with a spoon.  Add sauce mixture and cook 2 minutes.

Meanwhile, in a second skillet fry eggs, if using: coat skillet with nonstick spray; heat over medium to medium-high heat.  Crack 2 eggs into the skillet.  Cook 1 minute, then flip.  Cook 1 more minute.  Transfer to a plate.  Repeat with remaining 2 eggs.  Place a mound of rice into 4 bowls.  Top each with 1/2 cup meat mixture and 1/3 cup vegetables.  Finish each with a fried egg, if using.

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