This is a mash-up of two recipes by Bon Appetit and Tasty. It’s really good! Because it is loaded with fresh vegetables, crispy rice, and spicy tender pork. So many textures and flavours to enjoy!
Crispy Rice with Spring Vegetables
4 oz snow peas or sugar snap peas, strings removed and sliced diagonally
1 Japanese cucumber, sliced into thin rounds
Pinch or two of salt
Splash rice vinegar, optional
4 scallions sliced on the diagonal, reserving some of the green tops for sprinkling
2 tablespoons rice bran oil or vegetable oil
3 teaspoons toasted sesame oil, divided
1 rice cooker cup of short grain rice, cooked and chilled at least 10-12 hours
Spicy Korean Barbecue-style Pork (recipe follows)
2 tablespoons gochujang or Sriracha sauce
2 tablespoons plus 1 teaspoon low sodium soy sauce
2 teaspoons honey
2-4 teaspoons sesame oil
2 teaspoons rice vinegar
1-2 tablespoons water.
1/2 cup fresh or frozen green peas cooked 3-4 minutes in boiling water until just tender
2 cups fresh pea shoots, bean sprouts, watercress, or baby arugula
Carrot and daikon quick pickles
1 fried or poached egg per person, optional
Prep vegetables. Put cucumber rounds in a small bowl and season with salt to taste. Toss cucumbers and let sit. Pour off any excess water then add splash of vinegar if desired. Taste and season with more salt, vinegar, and a pinch of sugar, if desired. Set vegetables aside.
Crisp the rice. Heat 1 tablespoon oil and 1 teaspoon sesame oil in a large skillet or wok, preferably non-stick, over medium-high heat. Add remaining scallions to the hot oil and cook, stirring until the scallions soften, about 1-2 minutes. Scrape scallions and oil into a large bowl. Reserve the pan. Add rice and a bit of salt to the scallions and oil. Mix well until rice is smooth, no lumps.
Heat 1 tablespoon oil in the work or skillet over medium heat. As soon as the oil is hot (I test the oil by sticking a wooden chopstick in the oil. If bubbles gather around the tip, the oil is hot enough.) Scrape rice into the center of the pan, and flatten it so it is even, keeping it away from the sides. You want to crisp the bottom of the rice but not make it thin like a pancake. Cook until the bottom is dark golden brown, about 6-8 minutes.
While the rice is browning, make the dressing in a small bowl. Only add 2 teaspoons sesame oil to start. If using Sriracha, omit the water. Taste and add more gochujang, Sriracha or sesame oil to taste. Set dressing aside.
When rice is browned, chop it up into chunks with a spatula and divide it between two bowls. Keep warm by covering the bowls with a kitchen towel. Set aside.
In the empty skillet or wok, combine the green peas and snow peas and cook over medium high heat, stirring constantly, until the snow peas turn bright green, about 1 minute. Add a splash of water to the pan until it sizzles and cook another minute more. Lightly season with salt and share it between the two rice bowls.
Next, lightly stir fry the pea shoots/bean sprouts/watercress/arugula. When it wilts slightly, lightly sprinkle a little fish sauce or soy sauce. Stir to combine and divide it between the rice bowls.
If using, fry or poach the eggs, one per person. Add to the rice bowls. Arrange some pickled radish, cucumbers, daikon and carrot in the bowls. Add spicy Korean barbecue-style pork (recipe follows) then sprinkle dressing and scallion over all. Serve at once with extra dressing on the side.
Spicy Korean Barbecue-style Pork
250g pork tenderloin slices, chilled or frozen for easier slicing
1/2 small red onion, sliced into thin strips
3 stalks scallion, sliced on the diagonal
3 cloves garlic, minced
1 teaspoon fresh ginger root, minced
2 tablespoons gochujang
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons Shaoxing rice wine
2 teaspoons toasted sesame oil
1/2 tablespoon sugar
1 teaspoon black pepper
1 tablespoon rice bran oil or vegetable oil
Sesame seed to garnish, if desired
Put meat in a medium bowl and add all the ingredients except the rice bran or vegetable oil and sesame seeds. Toss to combine. Refrigerate meat 30 minutes.
Heat oil in a large skillet or wok over high heat. Add pork mixture and stir fry until the pork is no longer pink, about 3-4 minutes. Sprinkle a bit of sesame seeds on top, if desired. Divide among rice bowls. Serve at once.