This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It's fast, easy, and doesn't require a trip to a specialty store. "It's a great midweek meal since I usually already have the ingredients in the house,"” says Stone.
1 cup jasmine rice
2 tablespoons grapeseed or vegetable oil
1 bunch (14 oz.) kale or spinach, trimmed
1 bell pepper (any color), seeded and cut into cubes
1 garlic clove, minced
1/2 teaspoon kosher salt
1 avocado, sliced
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)
How to Make It
Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
Divide rice among 4 bowls and top with vegetable mixture and avocado.
Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.