Bibimbap is just a Korean name for rice and a bunch of leftovers thrown together with a fried egg on top. Got leftover rice from takeout? Want some lunch? Have five minutes to spare? Bop, cat, bop. That’s a Gene Vincent reference for you—he’s famous for singing “Be-Bop-A-Lula” and “Blue Jean Bop,” and was the first person inducted into the Rockabilly Hall of Fame. He’d have been even more famous if he was half as good-looking as Elvis Presley, but he wasn’t. So here’s your Korean bowl instead, Gene.
1 tablespoon canola oil
Whatever vegetables you have in your fridge that are at the end of their shelf life. (Here, I used red cabbage and an Indian green pea dish that was hanging around for a few days.)
½ cup Kip’s Bay Refrigerator Kimchi
1 day-old container of takeout rice
1 tablespoon soy sauce
2 fried eggs
1. Coat a large frying pan with the oil and place over high heat.
2. Add the vegetables and kimchi. Partially cook for 3 minutes.
3. Add the rice with the soy sauce and stir-fry, mixing everything together.
4. Using a wooden spoon, press the rice mixture down and crisp the bottom of the rice. Leave it alone for a few minutes and listen to it sizzle.
5. Divide the rice between 2 plates.
6. Fry 2 eggs in the frying pan and top each plate with an egg. Hit it with some ground black pepper.