If you learn nothing else from this story, learn this: With an egg in the refrigerator, you will be okay. Always dependable in those premeal moments of complete and total blankness, eggs are cheap, versatile, packed with brain-boosting EFAs, and delicious entirely on their own. Here, though, you'll find a few more-surprising ways to use them: mixed into pastas and soups, and as a show-stealing moment atop a Korean rice bowl. We recommend going with organic eggs: They're hormone-free and taste a million times better than their nonorganic counterparts.
Bibimap
Serves 4 | 25 minutes total time
It's delicious, but even better, it's deconstructible. (You can remove any offensive elements for the kids without sacrificing your own dinner.)
- 3/4 cup soy sauce
- 6 tablespoons toasted sesame oil
- 4 tablespoons light brown sugar
- 1 pound ground turkey, beef, or pork
- 2 tablespoons vegetable oil
- 4 large eggs
- 2 cups cooked rice (Chinese takeout works well)
- Assorted vegetables (shredded carrot, canned baby corn, spinach, bean sprouts, red onion...), steamed or raw
- Toasted sesame seeds
- Mix together the first three ingredients; set aside.
- In a pan, brown the meat in half the vegetable oil, about 5 minutes. Add half the soy-sauce mixture and continue cooking until the liquid is absorbed, 3 to 4 minutes. Remove from heat and cover.
- In another pan, fry the eggs in the remaining vegetable oil, 4 to 5 minutes.
- Divide the rice among 4 bowls. Arrange some vegetables and meat and an egg in each. Sprinkle with the sesame seeds, then drizzle the remaining soy-sauce mixture over the top.
Next Page: Scrambled-Egg Pasta
