crispy rice and egg bowl with ginger-scallion vinaigrette

It’s
really unfortunate timing, because we’ve got a long year to go
and I at one point had many great and luminous cooking plans for
it, but they’re all cancelled now because on the afternoon of
January 4th, before 2019 had really even kicked in, I ate the best
thing I had or will all year or maybe ever — because what
would the internet be without some unnecessary melodrama — and I
threw it together from a mess of leftovers in my fridge.

scallionsgrating gingercarrotssliced cucumbers

Don’t you hate it when those lifestyle guru-types tell you
about the meals they threw together from their leftovers, which
just happen to be in tip-top shape, chromatically balanced, and
Instagram-perfect. In real life, or at least mine, leftovers are a
lot of Let’s Never Speak About That Again, the best of intentions
cut short by poor planning, the now shamed and guilt-ridden humans
responsible for the disgrace vowing to do better by that murky bag
of herbs and liquefied cucumber next time.

ginger-scallion vinaigrette

But not last week. Last week, on January 1st, I made David
Chang’s Bo
Ssam
, something I do once a year or so when I want to make a
jaw-dropping feast for a crowd with exactly three ingredients (pork
shoulder, salt, sugar) even a person living through the
aftereffects of an evening of daquiris can handle. Of course,
because most three-ingredient recipes
are a lie
, there are a few other things you make to serve with
it: a Ssam sauce (it’s like a vinaigrette), a ginger-scallion
sauce (a riff on the
classic Cantonese sauce
), rice, and I always like to serve it
with marinated julienned carrots and thinly sliced cucumbers so
needless to say, these leftovers were well above-average. Bo Ssam
makes a lot; we ate it on the 1st, the 2nd, and the 3rd before we
were finally out of pork, but I still had a smidge left of
everything else so for lunch on that 4th day of the year, I put it
all in a bowl and topped it with a crispy fried
egg
.


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Source: vegetariantimes
crispy rice and egg bowl with ginger-scallion vinaigrette



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