The trick to crispy rice is gently spreading the rice in the pan and cooking it undisturbed for a good five minutes. Leaving a few clumps of rice (without pressing on them) ensures soft grains along with a good crust. Rice can burn quickly, so make sure to remove from heat as soon as the bottom is golden. Cook, relax, and enjoy!
What you'll need: 1 cup white sushi rice 1 sweet potato 1 Tbsp Gochujang 2 tsp light brown sugar 3 tsp toasted sesame oil 5 oz flat leaf spinach 5 oz shiitake mushrooms 1 Tbsp tamari ½ tsp black sesame seeds olive oil coarse salt 2 large eggs
Equipment: fine-mesh sieve medium saucepan rimmed baking sheet large nonstick skillet
Cook rice Preheat oven to 425ºF. Place rice in a medium saucepan and cover with cold water. Use your hands to swish around the grains, pour out cloudy water, and repeat until water runs clear. Add 1¼ cup water to saucepan, bring to a boil over high heat, reduce heat to low, and cover. Cook until rice is tender and water absorbed, 15 minutes. Leave covered until ready to use.
Roast sweet potato Slice sweet potato ½-inch thick and toss on ⅓ of baking sheet with 1 tablespoons oil; season with salt. Roast until beginning to soften, 10 minutes.
Make sauce & prep ingredients Stir Gochujang, brown sugar, 2 teaspoons sesame oil, and 1 tablespoon water in a small bowl until smooth. Trim thick stems from spinach and wash well to remove any grit. Remove stems from shiitake mushrooms and halve caps. Toss caps with tamari and 1 tablespoon oil in a small bowl.
Roast mushrooms & spinach Add mushrooms to remaining ⅔ of sheet and flip sweet potatoes over. Roast until sweet potatoes are golden and tender, 10 minutes more. Add spinach to sheet, placing over mushrooms, and roast until just wilted, about 2 minutes. Toss spinach on sheet with mushrooms and drizzle with remaining sesame oil; season with salt.
Make crispy rice Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add cooked rice, spreading in a single layer (without pressing down), and cook undisturbed until golden and crisp, 5–7 minutes. (Check bottom as rice can burn quickly). Divide rice between two bowls and reserve skillet for eggs.
6.Cook eggs Heat 1 tablespoon oil in the skillet over medium. Crack eggs into skillet, season with salt, and cook undisturbed until whites are set, 2–3 minutes (turning down heat if browning too quickly). Top rice with vegetables, eggs, sesame seeds, and a drizzle of sauce.