Forbidden Rice Stovetop Bibimbap
Bibimbap is a Korean rice dish traditionally served in a hot stone bowl that crisps up the rice on the bottom. Here, you get the same taste and texture by cooking chewy China black or “forbidden” rice in sesame oil in a hot skillet or wok. Serve with soy sauce, if desired.
- 1 Tbs. plus 1 tsp. sesame oil, plus more for drizzling
- 1½ cups China black rice, rinsed and drained
- 1 16-oz. pkg. frozen vegetable blend with edamame, such as Seapoint Farms
- 8 green onions, cut into 1-inch lengths (½ cup)
- 1 cup kimchee, coarsely chopped
1. Bring rice and 3 cups water to a boil in medium saucepan. Cover, and cook 30 minutes, or until rice has absorbed all water. Remove from heat, and season with salt and pepper, if desired.
2. Heat 1 tsp. sesame oil in wok or large skillet over medium-high heat. Add frozen veggie blend and green onions, and stir-fry 5 to 6 minutes, or until vegetables are tender and beginning to brown. Stir in kimchee, and cook 2 to 3 minutes more, or until heated through. Transfer to bowl, and season with salt and pepper, if desired. Keep warm.
3. Add remaining 1 Tbs. sesame oil to wok or large skillet. Stir in rice, and cook 5 to 7 minutes, or until rice on bottom begins to crisp and smells nutty, stirring once or twice. Serve vegetable mixture over rice.