OK. Let's just stop and take a moment with this. It is NOT bibimbap. THIS is bimimbap. Tonight's recipe is NOT bibimbap. Where is the sriracha? Where is the fried egg? No.
So let's rename to Crazy Magic Forbidden Rice. OK. So I found black Chinese "Forbidden" rice at Whole Foods for about $3. I got some kimchee at Whole Foods, too. Kimchee is a Korean pickled spicy cabbage that is absolutely delicious but it smells like baby diapers. It is sooo good though. It worked nicely in this recipe. The whole recipe worked great. It was delicious! We would definitely make this again. We sort of have to, since it's the only recipe I have that uses black rice!
Forbidden Rice Stovetop Bibimbap
Vegetarian Times, February 2009
Bibimbap is a Korean rice dish traditionally served in a hot stone bowl that crisps up the rice on the bottom. Here, you get the same taste and texture by cooking chewy China black or "forbidden" rice in sesame oil in a hot skillet or wok. Serve with soy sauce, if desired.
1 1/2 cups China black rice, rinsed and drained
1 Tbsp plus 1 tsp sesame oil, plus more for drizzling
1 16oz pkg frozen vegetable blend with edamame, such as Seapoint Farms
8 green onions, cut into 1-inch lengths (1/2 cup)
1 cup kimchee, coarsely chopped
Bring rice and 3 cups water to a boil in medium saucepan. Cover, and cook 30 minutes, or until rice has absorbed all water. Remove from heat, and season with salt and pepper, if desired.
Heat 1 tsp sesame oil in wok or large skillet over medium-high heat. Add frozen veggie blend and green onions, and stir-fry 5 to 6 minutes, or until vegetables are tender and beginning to brown. Stir in kimchee and cook 2 to 3 minutes more, or until heated through. Transfer to bowl, and season with salt and pepper, if desired. Keep warm.
Add remaining 1 Tbsp sesame oil to wok or large skillet. Stir in rice, and cook 5 to 7 minutes, or until rice on bottom begins to crisp and smells nutty, stirring once or twice. Serve vegetable mixture over rice.
Yield: 8 servings