Crispy Rice

Source: Barbara Pistrang (an homage to Bib Bim Bop)


▪ 2 cups cooked rice, warm or room temperature

▪ 3 1/2 tbsp vegetable oil, divided

▪ 2 tbsp low sodium soy sauce

▪ 2 cloves garlic, minced

▪ 1/2 small onion, finely diced

▪ 1 cup very finely chopped green beans (or other veggie)

▪ 1 cup very finely chopped carrot

▪ 1 fried egg (optional)

1-2 T Gochujang paste (optional)

Heat a large skillet or wok over high heat. Add 3 tbsp peanut oil to the skillet and once the oil is heated, rock the skillet back and forth to evenly coat the bottom.

Add the rice to the skillet in an even layer. Let the rice sit, untouched, for about 4-5 minutes. The rice will sizzle but it won’t burn.

In another skillet, saute onions and garlic for 1-2 minutes; add the other veggies and cook for 1-2 minutes more. Add the soy sauce and let cook for another minute.

Break up the rice into chunks and add the veggie mixture.

If not serving immediately, put skillet in a 350 oven until ready. If you need that skillet for something else, transfer rice mixture into oven-safe casserole dish and put that in the oven.

Optional: add 1 fried egg to the top of the rice mixture along with a tablespoon or more of Korean Gochujang paste. This will turn your crispy rice into bib bim bop!