“Put an egg on it.” That little phrase has been running through my head off and on for a few weeks, after a lovely lunch with my friend Jessi. The lunch hour flew as Jessi and I talked excitedly about our favorite foods and the fun and challenge of this crazy food blogging thing we do. Then Jessi’s lunch arrived – an aromatic, steaming bowl of Korean Bi Bim Bap, and we talked eggs, and how nearly everything is improved with a perfectly fried egg on top and a drizzle of siracha for sizzle..
The general idea of Bi Bim Bap is to serve mixed rice, sauteed veggies and marinated beef in a hot stone bowl with a perfect sunny-side-up egg on top. You use your chopsticks to swirl the liquid yolk into the pot, and then top with some siracha. This is the kind of food that I crave when my stomach is on the outs or if I’ve had a stressful day at work.
Last weekend called for a comfort-craving cooking session. I cooked up a pot of Shauna’s coconut rice – fragrant with a hint of curry and sweet coconut, it has just enough spice to make you sit up and take notice and the coconut milk adds a nice creaminess to the rice. Keeping with the theme of “put an egg on it,” I then sauteed cabbage and a bunch of veggies with some Indian spices and a tiny dab of brown sugar to balance the spice, and scooped the rice and veggies into a bowl before placing that perfect egg on top. Heaven.
What’s your definition of comfort food? Share your favorites in the comments below…
Coconut Rice & Indian Cabbage Stir-Fry
1 batch of Shauna’s coconut rice
½ a head of cabbage, cored and sliced thin
½ red onion, sliced
½ large red bell pepper, sliced
1 poblano pepper, sliced
1 T coconut oil
½ T brown mustard seeds
½ T madras curry powder
1 tsp hot curry powder
salt & ground black pepper
1 T brown sugar
Garnish with 1 over-easy egg per serving
- Heat a large skillet over medium heat. Add the coconut oil, and when melted and hot, add the brown mustard seeds and swirl them around in the oil until they start to pop. Add the cabbage, onions, peppers and a couple of pinches of salt and saute for 5 minutes or so, until the cabbage begins to wilt.
- Add the curry powders, and a pinch or two of fresh ground black pepper and stir. Continue to cook until the vegetables are tender to your liking. I like just a tiny bit of crunch left in the cabbage. Taste and season with salt to your taste, then stir in the brown sugar right at the end.
- Set the cabbage aside, and spoon some coconut rice into each person’s bowl along with some of the vegetables. Cook one egg over-easy for each person to top off each bowl. Enjoy.