It’s finally warm enough to cook with the windows open. And while the bright greens of spring haven’t quite made it to the farmers market yet, I needed something fresh like Eric Kim’s Scorched Skillet Rice with Raw Spring Vegetables.
Asparagus, sugar snap peas, and peas get tossed in a punchy soy-wasabi-green plum syrup dressing, then piled over rice cooked in sesame oil until deeply golden. I may have taken “scorched” a little too far, some of my rice crossed the line into burnt. I think I had the heat up a little bit too high!
While the rice crisps, the eggs go onto a sheet pan in the oven, which is one of those small, smart moves that keeps everything moving.
Everything gets layered into a bowl and finished with thinly sliced radish and parsley. It’s light, fresh, and perfect once that runny yolk works its way into the rice.
Book: Korean American, page 147
Rating: 4/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: plum syrup
Recipe not online
