Prep Time:

1 day

|

Cook Time:

35 min

Serves 8

Ingredients

• Rice 
  4 cups of rice
  1/2 tablespoon ​sesame oil

  Cook 4 cups of rice the night before. Use a long-grain white or brown rice and follow the directions on the package. Typical instructions call for 1 cup of rice to 2 cups of water or broth.

  On the night of the potluck, warm sesame oil in a wok or sauté pan over medium high heat. Add 1 cup of the rice and gently press down with a wooden spoon or spatula. Cook without stirring for about 2 minutes, until the rice gets crispy.

• Eggs
  1 tablespoon butter 
  8 eggs

  Heat butter in skillet over medium-high. Add eggs (two at a time) and reduce heat to medium. Cook for about 5 minutes, until whites are set and yolks are still runny. 

• Tofu
  2, 8-ounce packages tofu
  1 tablespoon sesame oil

  Rinse and drain tofu. Cut into 1/2-inch thick slices. Heat sesame oil in a pan and fry tofu, turning once, until golden on both sides. Remove tofu from pan. When cool, cut into strips.

• Greens
  2 large bunches of spinach, kale, or collards, chopped
  sesame oil
  salt or soy sauce
  sesame seeds

  Blanch greens in a pot of salted boiling water until wilted and bright green, about 3 minutes. Remove from pot and mix in a small bowl with 1 teaspoon sesame oil, a pinch of salt or soy sauce, and a dash of sesame seeds.

• Carrots
  1 tablespoon sesame oil
  2 teaspoons minced fresh ginger
  8 large carrots, cut into matchsticks
  salt
  sesame seeds

  Heat sesame oil in a pan. Add minced fresh ginger, carrots, and a pinch of salt. Stir fry until cooked through. Top with a sprinkle of sesame seeds.

• Mushrooms
  1 tablespoon sesame oil
  2 pounds of mushrooms, thinly sliced
  1/4 cup soy sauce

  Warm sesame oil in a pan, add mushrooms, and cook, stirring occasionally, for about 5 minutes. Add soy sauce and cook until evaporated, another 2 minutes or so.

• Fresh Veggies
  3 large cucumbers, sliced into half moons
  1 bunch of scallions, thinly sliced

Directions

1. Put It All Together

   Top each bowl of rice with a fried egg and/or tofu. Add greens, carrots, and mushrooms. Garnish with cucumber and green onions. Top with Sriracha or Gochujang—a Korean fermented chili paste found in specialty food or Asian food markets—for some extra flavor and kick.

   
   © 2016 Omega Institute for Holistic Studies