If I had to compile a list of my favorite foods, rice (and eggs) would be at the top. This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish. Here is a healthy and flavorful rice dish that is a snap to make. The edamame mix beautifully with the cooked brown rice and sesame seeds.
Brown rice can take a while to cook so plan ahead. You can make this in the morning, cover and refrigerate then heat slightly before serving. This dish is best served at room temperature.
This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes. I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.
1 cup medium grain brown rice, cooked according to package directions
1 cup frozen shelled edamame
½ teaspoon sugar
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1 teaspoon sesame oil
kosher salt
2 scallions thinly sliced on the diagonal
black roasted sesame seeds
Preparation
Cook rice in a rice cooker or on the stovetop according to package directions.
Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.
During a recent trip to Seattle to visit family, we baked up some Enchiladas Suizas for a luncheon one afternoon. My stepdaughter Jessica made a delicious cilantro rice side dish she had recently discovered on What’s Gaby Cooking blog. Generally there’s no middle ground on the subject of cilantro. You either love or hate it. Even though she may not yet be a fully converted cilantro lover, I’m happy she shared this recipe with us. It’s truly delicious.
Besides waiting for the brown rice to cook, the only other step that takes a few minutes to complete is removing the stems from the cilantro sprigs. Otherwise, it’s a snap to make. I used our immersion blender the first time I made the cilantro dressing. It did a decent job but our Vitamix turned out perfectly pureed ingredients in just a few seconds.
The rice makes a wonderful side dish for any Mexican meal or as a meal of its own served with avocado and crispy cucumbers. Mexican Style Grilled Chicken is the perfect main dish to serve with this rice.
¼ teaspoon red pepper flakes (more if you prefer a spicier flavor)
⅓ scant cup mild olive oil, or a mix of canola and extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
Preparation
Cook brown rice in a rice cooker or on the stove top according to package directions.
Combine shallot through salt in a blender (Vitamix or other high-powered blender works best). Blend ingredients for about 20 seconds. Scrape down the sides as needed. Blend another 15 seconds, or until the cilantro dressing is very smooth.
Place cooked brown rice in a large serving bowl. Pour cilantro dressing over the rice and toss to coat well.
The rice is best eaten when warm. You may reheat the rice if made in advance or if frozen, defrost in the refrigerator and reheat gently.
I fell in love with this soup the first time I made it. The simple addition of lime juice and fish sauce that flavors the broth may not sound all that extraordinary, but they both have big flavors that make this soup stand out. I switched out the chicken thighs from the original recipe. I substituted my favorite chicken tenders and added a few stems of baby bok choy for taste and color. I found that cooking the rice separately, then adding it to the bowl before serving, worked better. Though it is an extra step, leftover rice and broth should be stored separately. If put together for storage, there will be little broth left the next day since the rice absorbs most of the liquid.
Jasmine rice is perfect for this soup, however, you could substitute what you have available: basmati, white rice (medium or short grain), or brown rice.
These pretty citrus fruits are calamansi and are sold locally in Hawaii and widely grown in the Philippines. The calamansi are very small with a tangy, sour flavor. I just happened to see them at the market the day I made the soup and thought it would be a great addition.
2 teaspoons fish sauce (Red Boat brand recommended)
4 baby bok choy, stalks separated and washed well
kosher salt
1 Fresno pepper thinly sliced
4 scallions, thinly sliced
¼ cup crushed salted peanuts
Preparation
Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.
Bring a medium saucepan of salted water to a boil. Add rice and gently boil until rice is just done, about 10 minutes. Rinse and drain well.
Pour chicken broth (14.5 ounce can) in a 2 cup measuring cup. Top off with enough water to measure 2 cups. Pour the broth and chicken stock into a large saucepan along with chicken, shallots and garlic. Bring to a boil then reduce heat and simmer until chicken is cooked through, about 8 minutes. Transfer chicken and garlic to a plate and let cool. Strain stock through a cheesecloth lined sieve (discard shallots). Return broth to the saucepan.
Shred chicken; set aside.
Smash garlic to a paste using the side of a chef's knife. Add garlic paste to broth and bring back to a gentle boil. Place bok choy stalks in the broth for a minute just until they are tender. Remove to a plate. Turn off the heat.
Add lime juice, fish sauce, and reserved chicken to the soup. Taste and adjust seasoning adding salt and more fish sauce if needed.
Divide rice among 4 bowls, ladle hot soup over the rice with some of the chicken. Top with reserved ginger, bok choy, Fresno pepper slices, scallions, and peanuts.
Over the years eggs have come in and out of favor with nutritional science. Throughout all these ins and outs, they have remained one of my favorite foods. Now in good standing, eggs are recognized as a nutritious multi-purpose food. They are very inexpensive and can be prepared in numerous ways. Fried, boiled, poached, scrambled, and steamed. They are delicious served for breakfast, lunch, or dinner. I especially like eggs that have perfectly set whites with jammy yolks. This 6 1/2 minute egg achieves that ideal. The egg is steamed in a bit of water for exactly 6 1/2 minutes. What you end up with is a beautiful egg that can be served in multiple ways. Here I show you just a few of my favorite ways to eat this perfect food.
Besides being fond of eggs, I also love all types of rice. A perfectly cooked egg atop steaming rice is divine.
When avocado season comes around, we toast John’s homemade country sourdough bread and top it with avocado, bacon and eggs. This is one of my favorite meals for lunch.
The simplicity of a perfectly cooked egg on good bread can’t be beat. Toast the bread, dab on some butter, and sprinkle Maldon sea salt over the egg. A scattering of fresh parsley adds a wonderful fresh note to the egg toast.
Bring ¾-inch of water to a boil over medium-high heat in a small saucepan with a tight fitting lid.
Once the water begins to boil gently lower the eggs into the pan with tongs. Lower the heat to medium (water should still be boiling) cover the pan and start your timer. Six minutes and 30 seconds!
Once the timer goes off, remove the eggs immediately and run under cold water for a minute or so to stop them from cooking further. Peel and serve the eggs on toast or rice. If you prefer to save the eggs for later, chill eggs in an ice bath for a few minutes as soon as they are removed from the pan. Store in the refrigerator until ready to use.
Here in the Islands, we love our ahi tuna. I would be happy to eat this every day. This is the rice bowl of my dreams! Light, fluffy, Japanese rice topped with furikake seared ahi, vegetables and a homemade dressing that is drizzled over everything in the bowl. I use the dressing in this recipe too. It’s a zingy sauce made with fresh lime zest, lime juice, soy sauce, and lots of freshly grated ginger. It’s tasty and versatile.
I always keep a package of edamame in the freezer. It is easy to prepare and so good in this dish (as well as in salads). Whatever other ingredients you choose to add to your ahi rice bowl, let the fish be the star of the dish. The mild flavors of blanched carrots and creamy avocado cubes are perfect. Try to include the sweet and tangy pickled ginger. It is such a nice accompaniment to the rice and fish. Scatter thinly sliced jalapeños or pretty, red Fresno peppers over your rice bowl if you want to add some heat. For a vegetarian rice bowl, substitute your favorite tofu in place of the fish. If you are a fan of nori, scatter thin strips over the rice bowl just before serving it. And if you can find bubu arare by all means add this too. They are the little crispy golden rice balls you see in the photos of the ahi bowls that add a crunchy and toasty flavor to each bite.
Lime zest, lime juice, sugar and water are quickly heated in a pan then poured through a fine mesh strainer. Just the liquid is used for the dressing. Once it has cooled the other ingredients are added to complete the dressing.
Buy the freshest ahi block you can find. I visit or call my favorite local markets to ensure the fish has been cut that very same day. If it has been sitting on the shelf for more than a day, I take a pass and try again another time. Coating the ahi block with furikake creates a light seasoning and crunchy texture (from the sesame seeds) that is perfect for this dish.
Cooked Japanese short grain white rice (I use my rice cooker and measure out 1 cup uncooked rice)
10 ounces fresh ahi block
furikake for coating ahi block
½ cup frozen shelled edamame (boil for 4 minutes, drain and cool)
½ small carrot, sliced thin (microwave in water for 45 - 60 seconds to soften slightly)
½ small avocado cut into small cubes
pickled ginger
slivered nori (optional)
bubu arare (optional)
thinly sliced red hot pepper such as jalapeño or Fresno (optional)
Preparation
For the dressing:
Combine lime zest, lime juice, water and sugar in a small saucepan. Cook over medium-high heat until sugar has dissolved. This will take just a minute or so. Transfer liquid to a small glass bowl, cover and let cool completely. Strain cooled liquid through a fine-mesh sieve into a small bowl. Whisk in soy sauce, vinegar, and ginger.
For the fish:
Lightly coat all sides of the ahi block with a canola oil. Place the fish on a cutting board or piece of foil and sprinkle furikake on all sides, patting it gently so it adheres to the fish.
Heat a small pan over medium-high heat with a teaspoon of canola oil. When the pan is hot, sear the ahi for 30 - 60 seconds or so on each side. The thickness of your ahi block and how you prefer your ahi cooked will determine how long to fry it. Remove the fish to a plate or cutting board to cool. Slice fish into ⅓" thick slices.
Divide the cooked rice into two bowls. Top with seared ahi, edamame, carrots, avocado, and ginger. Drizzle dressing over the ahi and other ingredients. Sprinkle the nori and bubu arare over the toppings if using and garnish with red pepper slices. Serve the rice bowl with extra dressing on the side.
Kimchi and Spam are staples in many households here in Hawaii. Crunchy, pungent, spicy, kimchi pairs perfectly with a bowl of steaming rice and Korean hamburger patties. And Spam? Well, there are lovers and haters, just as there are for cilantro, Marmite, and anchovies…. Everyone I know loves a bowl of homemade fried rice and most would not turn down this version with kimchi, Spam and a perfectly fried egg. Spam may look unappealing straight out of the can, but once fried up into crispy little Spam croutons, it pairs perfectly with rice of any kind. You ought to give it a try!
There is an abundance of kimchi choices at the markets. Use your favorite brand, but choose one that has a medium heat level rather than mild.
Glorious SPAM! I always chuckle when I see this little guy on the can.
Frying the Spam until each piece is perfectly crisp makes all the difference. You won’t be able to avoid nibbling on them before they make it into the fried rice.
5 cups cooked jasmine rice (I use my rice cooker and the measuring cup that came with it - 2 cups uncooked rice)
1½ cups finely chopped kimchi, about 325g (kimchi drained with 3 tablespoons liquid reserved)
canola oil
1 12-ounce can Spam, cut into ½-inch dice
2 cups finely diced onion
2 medium garlic cloves, minced
⅓ cup + 1 tablespoon thinly sliced scallions
freshly ground black pepper
1 teaspoon sesame oil
1 teaspoon fish sauce
⅓ cup chopped cilantro (optional)
fried eggs, for serving
1 Fresno chili thinly sliced (optional)
Sriracha hot sauce, for serving
Preparation
Cook rice and let cool completely. I cook my rice in the morning and store in the refrigerator until ready to use. For this dish it is better to use day old rice.
Place kimchi in a mesh strainer set over a bowl. Squeeze out excess liquid (reserve 3 tablespoons liquid). Finely chop kimchi.
Heat a few teaspoons of canola oil in a wok over medium-high heat. Add Spam cubes and cook, tossing frequently, until well browned and crisp, about 8 minutes. Drain on paper towels. Wipe out wok.
Add 2 teaspoons canola oil over medium heat and sauté onions until slightly softened, about 3 minutes. Add garlic and stir fry for 1 minute.Transfer to a bowl and set aside.
Add ½ tablespoon canola oil to wok. Increase heat to medium high and heat until oil just begins to smoke. Add the rice and cook, stirring and tossing, until rice is warmed. Press rice against the sides of the wok to crisp up (like bibimbap and tag dig). Add onion and garlic mixture, kimchi, Spam, and ⅓ cup scallions tossing with rice to combine. Pour in reserved kimchi juice and season generously with black pepper. Add sesame oil, fish sauce and cilantro. Toss to combine.
Serve fried rice in ceramic bowls, topped with a fried egg, reserved 1 tablespoon scallions, Fresno peppers and sriracha sauce.
