Another success from Moosewood. They describe this as a Korean rice dish with all the fixings, and for once, I followed the recipe almost exactly.
- 3 cups freshly cooked white, brown or sticky rice
- 2 oz dried mushrooms
- 1 c green beans, trimmed and cut into bite sized pieces
- 1 carrot, julienned
- 1 red bell pepper, seeded and julienned (I used green)
- 1 zucchini, julienned
- 3 scallions, thinly sliced on the diagonal
- 1 8-inch sheet of nori, toasted and snipped into thin strips
- 1-2 tsp Asian chili paste
- 2 tsp dark sesame oil
- 2 eggs, fried
Begin to cook the rice of your choice. Immerse the dried mushrooms in boiling water, and set aside to soak for 20-30 minutes, until soft.
Meanwhile, blanch the green beans in boiling water for 4 minutes and drain well. In a skillet, warm about a teaspoon of oil on medium heat and stir-fry the green beans for 2 minutes. Remove from the skillet, pile on a platter, cover, and set aside. Stir-fry the carrots, bell peppers, and zucchini separately until just tender. Please each vegetable on the platter separately and keep warm. Drain the mushrooms, trim and discard any tough stems, and thinly slice the tender caps and stems.
Oil the bottom and sides of a large flameproof clay pot, casserole dish, or stainless-steel pot. Scoop the hot cooked rice into it. On top, arrange each vegetable in concentric circles or attractive mounds, and leave space in the center. Stir together the chili paste and sesame oil, and drizzle it on top. [Note: here the instructions say to put the casserole over medium heat for a few minutes until the rice sizzles, but the alternate instructions say to put it in a very hot oven, which is what we did.] While the dish is in the oven, fry the eggs sunny side up, and transfer to the top of the dish when ready.