Korean-style Rice Bowl

• 2 cups sushi rice
• 2 cups water
• Salt
• 3 tablespoons vegetable oil
• 2 scallions, julienned
• 1 large carrot, julienned
• 4 ounces ham, finely diced
• 2 tablespoons coarsely chopped kimchi
• 2 tablespoons kochujang (Korean chili-soy-bean paste) or other Asian chili paste
• 4 large eggs
• Toasted sesame seeds and torn sheets of nori, for serving

1. In a large saucepan, cover the rice with the water, add a pinch of salt and bring to a boil.
2. Cover and cook over very low heat until the rice is tender and the water is absorbed, about 18 minutes.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Meanwhile, in a large skillet, heat 1 tablespoon of the vegetable oil.
5. Add the scallions, carrot and ham and stir-fry over high heat until the vegetables are softened, about 4 minutes.
6. Stir in the kimchi and cook for 1 minute.
7. Transfer the vegetables and ham to a large bowl.
8. Stir in the rice, kimchi and chili paste.
9. Cover and keep warm.
10. Heat the remaining 2 tablespoons of vegetable oil in the skillet.
11. Crack the eggs into the skillet and cook over moderately high heat until the edges are just set, about 2 minutes.
12. Flip the eggs and cook until the whites are set and the yolks are still runny, about 1 minute.
13. Spoon the rice mixture into bowls and top with the eggs.
14. Garnish with the sesame seeds and nori and serve.

rice, water, salt, vegetable oil, scallions, carrot, ham, kochujang, eggs, sesame seeds

Taken from www.foodandwine.com/recipes/november-2007-korean-style-rice-bowl (may not work)