Gochujang Brown Rice Bowls Topped With Avocado Bacon Scallions And Fried Eggs Recipes

BACON AND EGG FRIED RICE

Steps:

• Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
• Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

GOCHUJANG POTATO TOT BRUNCH BOWL

Steps:

• Preheat oven to 200 degrees F.
• Place 6 mini cast-iron pans or dolsots in oven and allow to warm for about 30 minutes.
• Combine hard apple cider, gochujang paste, ketchup and cinnamon in a small saucepot. Bring to a boil and reduce to a simmer, then cook for about 5 minutes until thick. Turn heat to low and keep warm until ready to use.
• Add bacon to a wok and heat over medium heat. Cook until fat is rendered and bacon is crispy. Remove from wok and set aside on a paper-lined plate. Add breakfast sausage and cook through, using a spoon to break sausage apart and keep crumbly, about 5 minutes. Remove from wok and set aside. Turn heat to medium-high heat and add a drizzle of oil as needed. Add broccoli florets and season with salt and pepper. Cook, tossing frequently until broccoli is tender and begins to brown. Remove broccoli from wok and set on a sheet tray. Keep in warm oven. Add carrots to the wok and cook until tender and beginning to brown, about 5 minutes. Remove from heat and place next to broccoli on sheet tray in oven. Add spinach to wok, season with salt and pepper and cook until just wilted. Remove and place on sheet tray to keep warm. Continue in batches with shiitakes, cabbage and shishitos, adding oil as needed to the wok. Cook until each vegetable is tender and just browned (about 5 minutes each).
• Place cooked tots in a bowl and drizzle with sesame oil. Toss to combine.
• Remove vegetables from oven and toss to combine.
• Turn oven to 400 degrees F.
• Remove preheated serving vessels from oven and divide tots equally among them. Divide the vegetables on top of the tots along with the bacon and sausage. Crack an egg on top of each. Return to the oven and cook until the egg is just set, about 3 minutes. Top with a drizzle of warm sauce and sesame oil and sprinkle nori over each.
• Serve? Be careful! The pans are hot!

RICE BOWLS WITH FRIED EGGS

Steps:

• Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
• Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

SPICY OVEN-FRIED RICE WITH GOCHUJANG AND FRIED EGGS

Steps:

• If using uncooked rice, combine the rice and 2 1/2 cups water in a small, deep saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until all the water has been absorbed, 35 to 40 minutes. Let stand 10 minutes, covered, then spread out on a large baking sheet to cool completely.
• Heat the oven to 450 degrees. Add 1 tablespoon neutral oil to a large rimmed baking sheet, and add the sausage. Cut it into smaller pieces right on the baking sheet. Transfer to the oven to cook, 5 minutes. Using a wooden spoon, break the sausage into smaller pieces again, then cook until no longer pink, 2 to 3 minutes longer.
• Add the carrots, scallion whites, mushrooms, brussels sprouts and broccolini to the sheet pan, stir well to coat with the oil, and sprinkle lightly with salt. Cook until the vegetables have wilted, about 10 minutes, stirring halfway through.
• Meanwhile, whisk together the gochujang, tamari and remaining 1 tablespoon neutral oil in a large bowl. Add the cooked rice and stir until evenly coated.
• Remove the baking sheet from the oven. Add the rice, stirring to combine with the vegetables, then press the mixture down with the back of a spatula. Return to oven and cook until rice is getting crisp on the bottom, 20 to 25 minutes, stirring once about halfway through and pressing down again. (If serving with fried eggs, begin cooking them about 5 minutes before the rice is done.)
• Divide oven-fried rice among plates or bowls and top each portion with a fried egg, if using. Drizzle with sesame oil, sprinkle with the scallion greens and serve immediately.