October 1, 2013

Happy Chicken Bim Bim Bop; A Recipe for Vegetarian Bliss.

I am primarily vegan, but I do make rare exceptions.

One of them involves two eggs from a happy chicken who is treated more like a house pet than a source of revenue, and my riff on a Korean dish called Bimbimbop. That is the actual spelling, though you’ll notice in this version, I’ve selected the more visually percussive (if there can be such a thing) Bim Bim Bop.

Traditionally, this dish has a wide range of possible ingredients including pickled vegetables and sliced beef. I put my version together much more simply after a long day at work with a bunch of scraps I had in the fridge, and it was one of those food moments.

The first bite made my eyes roll up with pleasure into the top of my head, and when I got to the bottom of the bowl I scraped desperately around for one last grain of decadent rice.

I plan on making this every time I get my hands on a couple of eggs from this particular chicken, and might have to ask her human to get her a couple of chicken friends so I can up my egg consumption.

Happy Chicken Bim Bim Bop

(serves 1)

  • 1 1/2 cups coconut rice
  • 1 carrot, peeled and shredded
  • 1/4 onion, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tbl soy sauce
  • 2 tsp sesame seeds
  • 1 tsp hot sesame oil
  • 2 eggs, lightly fried (yolks should be runny)
  • salt and fresh cracked pepper

To prepare rice you’ll need:

  • 1 1/2 cups jasmine rice
  • 1 tbl soy sauce
  • 1 1/2 cups whole coconut milk
  • 1 cup water or vegetable broth
  • dash of salt
  • 2 tsp sugar

Place all ingredients in a saucepan. Bring to boil. Lower to simmer and and cover, stirring frequently until all liquid is absorbed and rice is soft, about 20 minutes. Add more liquid if needed to keep rice from burning. Keep covered and set aside.

Meanwhile, prep your vegetables. Mix them together in a largish bowl with the soy sauce and set aside. Heat up sesame oil in a frying pan and fry eggs making sure to keep the yolks whole, 2-3 minutes. Sprinkle eggs with salt and fresh cracked pepper.

Take 1 1/2 cups of the coconut rice (you’ll have leftover rice which is great because then you can make this again in about five minutes the next time around), and mix thoroughly into the bowl with your veggies. Slide fried eggs on top. Sprinkle with sesame seeds and more fresh chopped cilantro. Drizzle with Sriracha for some heat or sweet chili sauce for some sweet…or both, because you like it like that. Serve immediately.

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Ed: Sara Crolick


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