Holy cheese & rice. I decided to wear shorts today (75 degrees is definitely the new 90) and I am pretty sure I am still blind in my left eye due to alabaster leg pigment (apparently my right eye was suiting an eye patch at the time of exposure).
Move over Sean Patrick Flannery, this girl is about to one up you in “Powder” (minus all the smarts & paranormal crap).
So since an obscene amount of self tanner will take care of my florescent white skin coloring issues, I decided I should also work on slimming down my pasty limbs being that they are going to be coming out of the flannel/cable-knit hibernation more frequently with this warmer weather (which will also allow me to save on self tanner). Win-win.
This is where the healthier inspired bibimbap comes into play…..
Cauliflower Rice Bibimbap.
So what IS bibimbap to be exact? It is a Korean dish whose translation literally means, “mixed rice”. Basically a bowl of rice topped with cooked vegetables, an optional piece of meat, and a fried or raw egg (basically the reason why I decided to give this dish a try. Eggs are just SO hot right now).
Cauliflower rice is MUCH more affordable to make yourself however if laziness is your jam I know for sure that Trader Joes sells it in a bag ready to go….
Get crazy with toppings. What I serve mine with is just a guideline. This includes the meat option. I use chicken thighs because they are so incredibly difficult to dry out and produce excellent flavor when made on stovetop (personal opinion). They also are great for reheating purposes! But any meat will do (red meat, turkey, fish, etc). Just switch out the meat (and of course cooking time according to the meat you are using) however flavoring will stay the same for the most part. All to taste.
1 head cauliflower, stem removed and cut into large florets/chunks
2 tbsp oil
⅛ cup water
½ tsp salt
1 lb chicken thighs (skinless boneless)
2 tbsp sesame oil
1 tbsp red chili paste
2 tsp soy sauce
1 tsp rice vinegar
1 tsp black pepper
1 tsp garlic powder
Salt to taste
Sesame oil 1 tbsp + more as needed
1 bunch asparagus, trimmed
4 cups spinach
2 cups shitake mushrooms
3 cups bean sprouts
1 bunch green onions, chopped
Black Sesame Seeds
In a food processor add your cauliflower chunks and process until grain like substance forms.
Next in a large pan with cover over medium high heat add your cauliflower rice, water, oil & salt. Mix together and cover with top. Let cook for about 8 minutes, stirring every minute or so until desired texture is reached. Set aside.
First lightly salt, pepper & garlic powder both sides of chicken.
Next in a large pan add your sesame oil over medium high heat. Add your chicken. Cover and cook for 6-8 minutes. Turn chicken over and cook for an additional 6-8 minutes.
Next turn down heat to low, add your chili paste, soy sauce & rice vinegar. Carefully toss chicken, beings sure to coat both sides with chili paste mix. Do this for about one minute. Slice into ½" wide strips and set aside.
For the toppings
In a medium pan add 1 tbsp sesame oil over medium high heat. Next add your asparagus and cook for about 8-10 minutes or until desired texture is reached (some crunch). Remove from pan and set aside.
Return pan back to heat and add your mushrooms and a little oil (if needed). Cook for about 3 minutes, stirring frequently. Remove from pan and set aside.
Return pan back to heat and add your spinach. Cook just until wilted, stirring constantly about 2 minutes. Remove from heat, set aside.
Return pan back to heat and add your bean sprouts (as well as oil if needed). Cook for about 1 - 2 minutes. Remove from heat and set aside.
Return pan back to heat. Add a little oil and crack four eggs, trying not to allow whites to touch each other. Fry until whites are almost done cooking, leaving yolk runny. Carefully remove and set aside.
Assemble each bowl with some rice, topped with each slices of chicken, sautéed vegetables & an egg. Sprinkle a little bit of sesame seeds on top, and serve with soy sauce / hot sauce. Before eating mix together with utensil and then devour.