my brother and i used to call it "egg bapp" growing up. bapp means rice in korean. it's like the korean casserole, where you can throw anything in the bowl and mix it up. a lot of my friends throw chunks of stir-fried spam in the rice (koreans are big on spam, but i convinced my mother to stop buying it when i was a teenager because hello, have you seen the gelatin in the can?).
i usually keep it simple and classic with just egg, rice, soysauce, and a little butter. and then i roll the egg rice mixture into small squares of seaweed for like a mini sushi roll for the boys. this way, it's an easy finger food dish for the boys and i eat the rice leftovers straight from the bowl.
i always have some rice in the rice cooker (half brown/half white) and so when i want to make this meal, all i have to do is fry up an egg, cut up some seaweed, and i'm done. dinner in under 3 minutes. sometimes i'll steam some broccoli florets and chop them into the rice mixture.
ingredients:
a bowl of rice
a small pad of butter
one fried egg (sunny side)
teaspoon of soy sauce
seaweed
my 15 month old will eat 12 of these and my almost 3 year old will eat about 20. what's not to love about this dinner?
I am so excited about these! But let's talk rice cookers. So I can do that? I can just leave the rice kickin it in the cooker? Do you make it in the morning? How long can you let it sit there? If I leave my rice cooker on warming for more than 15 minutes it begins crunchifying the bottom of the rice. How do you avoid that? And, to add to my barrage of questions, do you toast your seaweed or serve it up directly out of the package?
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