It's always astonishing how good the leftovers can be! This week we've been so busy that we forgot to cook for ourselves. Long I stood, staring into the fridge at what seemed like a lot of nothing when it dawned on me that a quick stir-fry could transform some leftover rice and sauerkraut into a Korean feast. Bibimbap, which is also really fun to say fast, is a delicious meal any time of day. -Ian
1/2 cup rice vinegar
1/2 cup water
1 tablespoon sugar
Fine sea salt and freshly ground black pepper
2 carrots, julienned
1 watermelon radish, sliced
4 tablespoons olive or vegetable oil
4 cups baby greens
6 cups cooked sushi rice
4 large eggs
Sauerkraut or Kimchi
Bring the vinegar, water, sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Remove the saucepan from the heat and stir in the carrots and radish. Let the quick pickles cool until ready to use.
Heat 1 tablespoon of the oil in a large heavy skillet over medium high heat until hot. Stir in the greens and 1/4 teaspoon each salt and pepper, turning with tongs until wilted, about 1 minute. Transfer the greens to serving plates. Wipe out the skillet.
Heat 3 tablespoons of the oil in the skillet until hot. Add the rice in 1 layer and let cook until browned and crispy on the bottom, about 5 minutes. Stir the rice in the skillet, then transfer it to serving plates. Wipe out the skillet.
Heat the remaining 1 tablespoon oil int the skillet until hot. Crack the eggs into the oil and cook to desired doneness. Divide the eggs between the serving plates. Served the bibimbap with the kimchi-style kraut.