Chock full of meat and vegetables, this one-pot meal is perfect for feeding a hungry crowd. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- Servings: 6
Source: Mad Hungry, March 2011
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 1/2 pounds ground sirloin
- 1 teaspoon minced peeled fresh ginger
- 1 heaping tablespoon grainy mustard
- 1 1/4 cups chicken broth
- 1/2 pound cremini or button mushrooms, sliced
- 1 tablespoon fish sauce
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon toasted sesame oil
- Splash of rice vinegar
- 4 cups cooked rice, such as jasmine or basmati
- 1 pound bok choy or spinach, sliced 1 inch thick
- 7 ounces firm tofu, cubed
- 6 large eggs
- 4 to 5 scallions (both white and green parts), sliced, for garnishing
- 1 jar kimchi, for serving (optional)
Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, stirring until the meat is browned. Add the ginger and mustard, and continue cooking for 3 to 5 minutes, to caramelize the meat in the bottom of the pan.
Stir in the chicken broth. Add the mushrooms, fish sauce, soy sauce, and sesame oil. Splash in some vinegar.
Stir in the rice, bok choy, and tofu. Raise the heat to high. Smoothly tamp the mixture into the pan. Start listening for the "sizzling sound" as the rice crisps up in the bottom of the pan.
When the rice is heated through, make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs, 2 to 3 minutes. To serve, scoop out a large spoonful of the mixture with an egg on top. Sprinkle with scallions. Serve with kimchi, if using.