Eric Kim’s Easy Scorched Skillet Rice with Raw Spring Vegetables

It’s finally warm enough to cook with the windows open. And while the bright greens of spring haven’t quite made it to the farmers market yet, I needed something fresh like Eric Kim’s Scorched Skillet Rice with Raw Spring Vegetables. Asparagus, sugar snap peas, and peas get tossed in a punchy soy-wasabi-green plum syrup dressing, then piled over rice cooked in sesame oil until deeply golden. I may have taken “scorched” a little too far, some of my rice crossed the line into burnt. I think I had the heat up a little bit too high! While the rice crisps, the eggs go onto a sheet pan in the oven, which is one of those small, smart moves that keeps everything moving. Everything gets layered into a bowl and finished with thinly sliced radish and parsley. It’s light, fresh, and perfect once that runny yolk works its way into the rice. Book: Korean American, page 147Rating: 4/5 How Easy Is That – Skill Level: EasyStore-Bought Is Fine: plum syrup Recipe not online The post Eric Kim’s Easy…