The DailyDyl

Last month my parents told me I would need to start making dinner for the family one day a week. It’s a way for me to learn and for my mom to get a break. For years I was my mom’s Sous-chef, so now once a week I am the head chef while my mom is promoted to supervising executive chef. For my first weekly meal I decided to combine two recipes that I found. The first was Gochujang rice which I knew need to be paired with something, so why not Salmon with a cooling avocado lime sauce? What will I make next time? Stay tuned to find out! Any recommendations for what I should make next?

Below is Recipe for Gochujang Fried Rice

Ingredients

2 c. short-grain white rice ( I used long grain)
3 tbsp. gochujang
3 tbsp. reduced-sodium soy sauce
1 1/2 tbsp. honey or light agave
2 tsp. rice vinegar
4 tbsp. sesame oil, divided
2 large shallots, chopped
3/4 tsp. grated fresh ginger
2 large cloves garlic, grated
2 medium carrots, coarsely grated
2 tbsp. toasted sesame seeds, plus more for sprinkling
4 c. baby spinach
4 large eggs
2 scallions, thinly sliced
1/2 c. cilantro leaves
Kimchi, for serving

Directions

• Step 1Cook rice per pkg. directions (see Note). Spread onto parchment-lined baking sheet and cool in refrigerator 20 minutes. In small bowl, whisk together gochujang, soy sauce, honey, and vinegar; set aside.

• Step 2Heat 3 tablespoons oil in large nonstick pan on medium. Add shallots and cook, stirring occasionally, until golden brown and tender, 4 to 5 minutes. Stir in ginger and garlic and cook 30 sec. Add rice and toss to coat, then fold in carrots. Create well in center and pour in gochujang mixture. Fold to combine and cook, stirring occasionally, until rice is hot and beginning to crisp, 5 to 6 minutes.

• Step 3Reduce heat to low and fold in sesame seeds and spinach until wilted.

• Step 4In nonstick or cast-iron skillet, heat remaining tablespoon oil on medium and cook eggs to desired doneness. Serve over rice topped with scallions, cilantro and sesame seeds. Serve with kimchi. 

Note: To cook rice, place in mesh strainer and rinse until water runs clear. Shake off excess water and transfer to medium saucepan with 3 cups water. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove saucepan from heat and let steam, covered, 10 minutes.