Ingredients:
- 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
- 4 tbsp korean hot-pepper paste (sometimes labeled gochujang )
- 8 (3 1/2 - by 3-inch) sheets toasted nori ( dried laver, preferably seasoned) , cut into thin strips with scissors
Directions:
- Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered.
- Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water , stirring, until just wilted, 15 to 30 seconds. Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water. Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes. Drain in a colander.
- Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks. Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces. Cut ferns crosswise into 2-inch pieces.
- Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each. Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.
- Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes.
- Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.
- Cooks' notes: ·Vegetables can be cooked 1 day ahead and cooled completely, then chilled separately, covered. Bring to room temperature before serving. ·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.71 Kcal (1958 kJ) | ||
| Calories from fat | 237.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.36g | 41% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 1047.85mg | 44% | |
| Potassium | 1242.51mg | 26% | |
| Total Carbs | 40.84g | 14% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 24.17g | 48% | |
| Vitamin C | 41.9mg | 70% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 6.7mg | 37% | |
| Calcium | 332.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 86.48 Kcal (362 kJ) | ||
| Calories from fat | 43.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 41% | |
|---|---|---|---|
| Cholesterol | 34.39mg | 62% | |
| Sodium | 193.74mg | 44% | |
| Potassium | 229.73mg | 26% | |
| Total Carbs | 7.55g | 14% | |
| Sugars | 0.66g | 14% | |
| Dietary Fiber | 1.41g | 31% | |
| Protein | 4.47g | 48% | |
| Vitamin C | 7.7mg | 70% | |
| Vitamin A | 0.2mg | 40% | |
| Iron | 1.2mg | 37% | |
| Calcium | 61.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Neely's Asparagus Casserole
Vegetable oil, for sauteeing, Onion, finely diced and 12 more.. -
Minestrone with Basil
Dried red beans, Water, Shredded green cabbage and 13 more.. -
Vegetable Bechamel Lasagne
Olive oil, Chopped onion, Garlic clove, finely chopped and 25 more.. -
Warm Shiitake Slaw (Rachael Ray)
Vegetable oil and 7 more.. -
Zucchini Cake
Zucchini, peeled, grated and squeezed, Sliced scallions and 10 more.. -
Mushroom Stir-Fry
Carrots, peeled and sliced on the diagnonal 1/4in thick and 10 more.. -
Lion's Head
Coarse salt, Short-grain white rice, Vegetable oil and 10 more.. -
Zucchini and Rice Casserole
Water, Uncooked white rice, Zucchini, Butter and 7 more.. -
Chicken and Sweetcorn Soup
Vegetable oil and 12 more..
Also Try
-
-
Korean Rice Bowl with Steak, Asparagus, and Fried Egg
Sesame seeds, Fleur de sel, New mexico chile powder and 13 more.. -
Vegetable Rice Pilaf in the Rice Cooker
Chicken bouillon granules, Water, Uncooked white rice and 7 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
